Heat oven to 325F. Grease pan; set aside. In medium saucepan, over low heat, melt chocolate chips and butter together; stir until smooth. Remove for heat and pour into medium bowl. Add sugar and cocoa; mix until blended. Add eggs, one at a time, mixing well after each addition. Add flour and salt; stir until blended. Spoon batter into bottom half of pan (without holes) filling each well so it mounds over the top of the pan. Place top half of pan on top and secure with keys. Bake for 15-18 minutes, until toothpick inserted comes out almost clean. Cool 5 minutes in pan, remove cake pops from pan to cool completely. Melt chocolate according to package directions. Dip lollipop stick into melted chocolate and insert into cakes; repeat with all cakes. Allow chocolate to cool to sure stick in place. Dip cake pops in melted chocolate, spinning to let excess chocolate drip off. Decorate with sprinkles as desired. Place on Parchment paper to set. Makes about 24 cake pops.
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