Preheat oven to 325°F. Lightly spray the inside of each well of both sides of the cake pops pan with baking spray containing flour. In a medium saucepan, over low heat, melt chocolate chips and butter together; stir until smooth. Remove from 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. Fill each well of the bottom half of the cake pops pan (no holes) with a heaping tablespoon of batter. Place the top of the pan (side with holes) onto the bottom half of pan and secure. Place in oven (hole side up) and bake 15 to 18 minutes. Cool in pan 2 to 3 minutes on a wire rack. Remove cakes from pan and place on wire rack to cool completely. Wash and dry pans and repeat. If necessary, use a kitchen scissors or paring knife to snip off any extra batter that may have created a thin crust around the middle of each pop. Melt chocolate bark according to package directions. Dip a cake pop stick in the coating and insert halfway into a cake ball. Place in freezer a few minutes to set coating. Dip the cake pop in the coating, letting any excess drip off. Decorate with sprinkles as, if desired. Place on wax paper or insert into a foam block to harden. Makes about 24 cake pops.