Add half of the Oreos to a food processor, layer on half of the softened cream cheese cubes, add the rest of the Oreos and cream cheese then pulse together on high until combined and smooth. (This may take a while because the ingredients are thick. Be sure to stop the processing every so often to scrape down the sides if needed).

Line a baking sheet with wax paper and use a 1-inch cookie scoop to scoop out uniform half spheres of Oreo ball mixture. Place each scoop on the lined baking sheet, dome side facing up, then place in the freezer for 15 minutes to firm up.

When there is about 5 minutes remaining of chill time, heat the white chocolate and chocolate in microwavable safe bowls according to the package instructions. (Usually 1 minute on full power, stir and continue in 30 second intervals until melted). Set these on your workstation when melted and take the chilled Oreo balls out of the freezer

Pick up an Oreo ball dome, one at a time. Smooth out the outside layers with your hands and turn the flat side up towards the ceiling. The Oreo ball should now resemble a teacup.

One by one, dip the tips of the pretzel handle in white almond bark and place them into the sides of the cup to make an entire mug. Place each back on the baking sheet and repeat the process with all Oreo balls.

Place the baking sheet back in the freezer for 15 minutes so the handle hardens within the Oreo truffle ball.

Check your chocolates to make sure they are still warm and spreadable. Heat them both for 30 seconds more if needed while the hot cocoa mugs are chilling.

Finally, dip each of the hot cocoa Oreo mugs into white chocolate covering completely and set them on the baking tray adding sprinkles immediately as you work before the chocolate hardens.

Then lightly dollop chocolate to the tops of each mug once the white chocolate has set and add your tiny marshmallow bits to the top to finish the look.

Place back in the refrigerator for at least 1 hour to allow the Oreo balls to completely set up.