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 freeze for 20 minutes.
Once the balls are chilled, melt the white chocolate (I separate it into 3 equal parts to make it easier to melt and stay melted) in 20 second bursts in the microwave (Microwave 20 seconds, stir 20 seconds, etc.)
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 it coats the OREO Cookie truffles well.)
Place a ball on a fork and then spoon the melted chocolate evenly over the ball. Tap the fork holding the ball to remove excess chocolate.
Slide the ball carefully onto parchment paper and press in 2 black pearl sprinkles for eyes, an orange sprinkle for the nose, and black pearl sprinkles for the mouth.
Place two red chocolate candies on either side of the truffle.
Pull apart the licorice and cut to the width of the top of the truffle. Press into the top in between the two chocolate candies.
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.