Preheat oven to 350 degrees F. Shape the dough into 1 inch balls. Stir together half each of the sugar and cinnamon in a small bowl. Roll the dough balls in the cinnamon-sugar mixture. Place the balls about 2 inches apart on an ungreased sheet.

Bake at 350 degrees F for 10 – 14 minutes or until the edges are lightly browned. Cool on baking sheet for 1 minute. Transfer to a wire rack and cool completely for about 20 minutes.

Line a baking sheet with parchment paper. Process cooled cookies in a food processor until fine crumbs form. Add the cream cheese. Pulse until mixture is smooth. Shape into 1 inch balls, place on the lined prepared baking sheet. Chill 3 hours.

Microwave the candy coating in a microwave safe bowl at medium for 1 minute and then in 15 seconds intervals, until melted, stir until smooth. Stir together the remaining sugar and cinnamon in a small bowl. Dip the chilled truffles in the melted coating; letting excess drip off. Roll in the cinnamon-sugar. Return to the baking sheet, let stand for 30 minutes or until set.