Place the cookies in a food processor and pulse until you have fine crumbs. Add the crumbs to a large bowl with the cream cheese. Mix with a hand mixer on medium speed until fully combined and a dough forms.

Line a tray with parchment paper. Using a cookie scoop, scoop a bit of dough and roll into a 1 1/2-inch ball. Place on the tray and repeat until all the dough is used.

Freeze the tray for 2 hours. Meanwhile, melt the almond bark in a medium microwave-safe bowl, stirring every 30 seconds until smooth.

Take the balls out of the freezer one at a time. Dip each ball into the melted almond bark, flipping carefully with two forks. Tap off extra chocolate and place back on the tray.

Mix the sugar and cinnamon in a small bowl. Drizzle leftover almond bark over each truffle, then sprinkle the cinnamon sugar on top. Repeat until all truffles are coated.