In a small saucepan over low heat, melt the chocolate cubes, stirring constantly so the chocolate doesn't burn. Alternately you can use a double boiler.
Once melted, add in the butter and stir until melted. Remove from heat.
Stir in the heavy cream until fully incorporated and back to a rich chocolate color.
Transfer the chocolate mixture to a small bowl and place in the refrigerator for 15 to 30 minutes, stirring every 5 minutes, until thickened but not solid. You want the chocolate to be able to hold its shape when scooped.
Line a small baking sheet with parchment or wax paper and use a small cookie scoop or tablespoon to drop balls of the mixture on the pan. Chill in the refrigerator for an additional 10 minutes.
Remove from the refrigerator and roll the chocolate between your palms to create balls, place back on the baking sheet and chill for an additional 15 minutes.
Meanwhile, melt the chocolate wafers in the microwave in a wide mouth glass at 30-second intervals, stirring between each one, until smooth.
Use a fork or dipping tool to dip the balls in the melted chocolate, then place them on a clean piece of wax or parchment paper and allow the chocolate to harden before serving.
Top with sprinkles before chocolate sets or drizzle with leftover chocolate once it starts to set.