In a medium microwave-safe bowl, heat the dry cherry chip cake mix in two separate 30-second intervals, stirring between, and let it cool for 10 minutes.

In a mixing bowl, beat the softened cream cheese on medium speed for 2 to 2½ minutes until smooth and creamy.

Sprinkle the cooled cherry chip cake mix over the cream cheese and gently fold the mixtures together until combined.

Cover the mixture tightly with plastic wrap and refrigerate for at least 2 hours.

Line a baking sheet with parchment paper and scoop out portions of the mixture, rolling them into smooth balls.

In separate microwave-safe bowls, melt the colorful candy melts and white almond bark, stirring every 30 seconds until smooth.

Roll each cheesecake ball in the melted candy melts, tapping off excess coating, and place back on the parchment-lined baking sheet.

Drizzle the melted almond bark over each bite in a decorative pattern.

Return the coated bites to the refrigerator for at least 30 minutes to set.