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Line 2 baking sheets with parchment paper. Add the sandwich cookies to a food processor and pulse to make fine crumbs. Add the cream cheese and pulse until completely combined and almost pasty.
Scoop and roll the cookie mixture into 1-inch balls; you should have about 36. Refrigerate until chilled, about 30 minutes.
Melt the white and bittersweet chocolates separately in double boilers set over low heat, 3 to 4 minutes. Stir until smooth and let cool slightly. Using a fork, dip half the balls in the bittersweet chocolate and place on a prepared baking sheet; repeat with the remaining balls and the white chocolate. Let set for a few minutes, then drizzle the tops with contrasting chocolate or top with sprinkles or nonpareils, if desired. Refrigerate until the chocolate is set, about 10 minutes. Store in a tightly sealed container in the refrigerator for up to 4 days.