Allow the cream cheese to come to room temperature.

Put half of the oreos in the food processor (or blender) and pulse until you have oreo crumbs. Add the other half of the oreos to the food processor and pulse again, until all the oreos are fine crumbs.

Transfer the oreo crumbs to be mixing bowl. Add the cream cheese and peppermint extract and blend using an electric mixer until smooth.

Line a baking sheet with a silicone baking mat. Use a small cookie scoop to form uniform oreo balls. Place a peppermint kiss inside each oreo ball, roll it into a ball and place on the baking sheet. Refridgerate the oreo balls for 20 minutes.

Meanwhile, place the candy canes in a ziploc bag, cover with a towel and use a rolling pin to crush them into small pieces. Set aside.

After 20 minutes, begin to melt the chocolate and/or white chocolate almond bark in a small pot over low heat on the stove. Stir occasionally until the bark is completed melted.

Remove the oreo balls from the fridge. To dip, place 1 oreo balls in the pot with melted chocolate. Use a spoon to spoon chocolate on top, if needed. To remove the oreo ball, use a fork to lift it out of the chocolate. To remove excess chocolate from the oreo ball on the fork, scrape the bottom of the fork on the edge of the pot to remove  chocolate, then put the oreo ball back on the silicone baking mat. Continue this process until all the oreo balls are dipped. I like to let each oreo ball sit for about 1 minute before sprinkling the crushed candy cane on top - that way the candy cane doesn't fall off the oreo ball because the chocolate isn't too hot.

Allow them to harden at room temperature. Store in the fridge.