Line 9x9 pan with parchment & then spray lightly with cooking spray. Set aside.
Put white chocolate chips & rum extract in mixer bowl. Set aside.
Heat sugar, margarine, eggnog, nutmeg & marshmallow cream in 3 qt. heavy saucepan over medium heat.
Stir until mixture boils, boil for 5 full minutes- stirring constantly.
Remove from heat. Pour into mixer bowl over the top of the white chocolate chips.
Beat with whip attachment in mixer until it's smooth and looks like silk. (if you did not use premium chocolate- it will be grainy & watery and may not even melt)
Transfer to your prepared dish.
Top with sprinkle of nutmeg & cinnamon
Refrigerate for at least 6 hours before cutting & serving.