Preheat the oven and bake brownie mix according to package instructions then set aside and allow to cool completely.

Add the cream cheese to a large mixing bowl or the bowl of a stand mixer. Using a hand mixer, beat until it's smooth and creamy.

Crumble the cooled brownies and add into the bowl with the cream cheese.

Use the hand mixer on medium speed and mix until fully combined. The mixture should be soft. Next, place the fudgy mixture in the refrigerator to chill for 30 minutes.

Line two baking sheets with parchment paper. Use a 1 ½” cookie scoop to scoop up even sized balls and roll them into balls in the palm of your hands until smooth, then place back onto the baking sheet.

Once the balls have fully chilled, place the dark chocolate melting wafers in a double boiler and melt over low heat, stirring every 30 seconds until melted and smooth. Do not overheat, otherwise the melts may scorch and seize up.

Use a fork to dip one brownie ball at a time into the melted chocolate. When lifting out of the chocolate, lightly tap the fork on the edge of the boiler to remove any excess chocolate.

Slide the ball off the fork and place back onto the lined baking sheet. Repeat with the remaining balls.

Place the vanilla melting wafers into a small piping bag. Microwave on a low or defrost setting in 30 second increments, massaging the bag between each set so that it heats evenly.

Snip off a small piece of the tip. Drizzle the additional chocolate over the top, going back and forth over the coated balls.

Place back into the refrigerator to allow the coating to finish setting. Keep refrigerated until ready to eat. Enjoy