Prepare red velvet cake mix according to instructions (using 9x13 pan). Cool completely.
In a stand mixer with the paddle attachment or using your hands, combine half of the cake (break into pieces) and the cream cheese frosting; mix until combined. Set aside.
In your food processor, combine Oreo crumbs and softened cream cheese. Mix well. Using a spatula, add Oreo cookie mixture to red velvet cake mixture; stir well to combine.
Place mixture into the freezer for 20-30 minutes.
Cover a cookie sheet with parchment paper, set aside. Remove mixture from freezer and taking chunks at a time, press out to about a 1/2 inch layer.
Using heart shaped cookie cutters (I used various sizes), cut heart shapes out of the mixture. Set heart shapes onto the cookie sheet. Repeat until all the mixture is used.
Place cookie sheet into freezer and allow to freeze for at least 2 hours (I usually just let them go overnight).
Melt white chocolate according to package directions. In a separate bowl, melt milk chocolate according to package direction.
Take each heart shape, place into chocolate of choice, coat well, let excess chocolate drip off, and then set back onto parchment. Repeat until all hearts are covered.
Using remaining chocolate, drizzle contrasting colors over the chocolate covered hearts.
Serve and enjoy!