Crush the vanilla sandwich cookies into very fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.

Add the softened cream cheese, brown sugar, ground cinnamon, vanilla extract, and salt to the cookie crumbs, then mix until the mixture becomes smooth and holds together like soft dough.

Scoop the mixture into small portions and roll into 18 even balls.

Place the truffle balls on a parchment-lined tray and chill in the refrigerator for 30 minutes or in the freezer for 15 minutes until firm.

Melt the milk chocolate or semi-sweet chocolate until smooth, then dip each chilled truffle into the chocolate and let the excess drip off.

Return the coated truffles to the lined tray and let the chocolate begin to set.

Drizzle the melted white chocolate over the tops of the truffles.

Let the truffles set completely before serving or storing.