Pulse the full OREO cookies (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
Using a hand-held mixer, beat the OREO Cookie crumbs and cream cheese together until well combined.
Roll the mixture into balls. Chill the balls, covered tightly, for an hour in the fridge or 20 minutes in the freezer.
Once the balls are chilled, melt the chocolate in the microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds until the chocolate is melted. You may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different so if needed, I'll just add the oil slowly until the chocolate can easily coat the OREO Cookie truffle.
Break the pretzels in half and press into the melted chocolate at the top. Press a red chocolate candy candy for a nose and then place two eye candies above the red hot for eyes.
Allow to harden at room temperature.
Store leftovers in an airtight container in the fridge.
Depending on how quickly you work and/or how fast the chocolate hardens, you might have to re-melt the chocolate a few times.