Line 12 mini muffin tins with liners and lightly coat with cooking spray.
Fill a microwave safe pastry bag with half of the dark cocoa candy melts and microwave for 1 minute. Knead and continue to microwave until smooth.
Snip the end and pipe into the bottom of mini muffin tins, about 1/4 of the way up. Tap tin to even out and place in the refrigerator.
Whip cream cheese until light and fluffy, add powdered sugar and almond extract. Add milk, as needed, until shiny and smooth. Load into a pastry bag and snip the end.
Pipe into the center of each chocolate center, being careful to not touch the edges and allow for the last chocolate layer to engulf cream cheese filling.
Load the remaining dark cocoa chips into a clean pastry bag and follow the same microwave instructions. Pipe around cream cheese filling and over top to encase. Tap to release air bubbles. Top with holiday sprinkles while chocolate it still hot and then place in refrigerator until set, about 5 minutes.
If you've tried this recipe, come back and let us know how it was!