Can anyone please tell me how to make that chocolate drizzle that runs off the top of cakes??????

are you talking about ganache?

There are several recipes for poured ganache in the articles section. basically 1 part chocolate to 1-2-2 parts cream.
4 ounces of chocolate to 6-8 ounces of cream. You can also add butter and a tablespoon of clear corn syrup for shine.

If you make more than you think you need, it will pour easier. To get specific drips down the side, use a squeeze bottle

Thanks so much . . . I dont know why I was under them impression ganache was just used for fillings... Thanks Again