1. STIR together the OREO biscuits, condensed milk, cherries and chocolate chips to combine. Roll mixture into 2 x 28cm long logs, cut each into 10 and then use hands to make cork shapes. Refrigerate until firm.
2. MELT 150g of the white chocolate then stir in another 100g. Place a pop stick in each truffle and dip in melted chocolate. Allow to set.
3. REPEAT the process with the remaining chocolate and dip truffles a second time. When set, use writing pen or icing to decorate into spooky faces. Store in an airtight container, refrigerated, until required.
TIP: Florists oasis is helpful for standing the skewered truffles in once chocolate coated.