Line a baking sheet with a silicone mat or parchment paper; set aside.
Add Oreos to a food processor and pulse until the cookies turn into a fine crumb. Transfer cookies to a mixing bowl.
Add the pie filling to the food processor and pulse until smooth. Set aside.
Combine the cream cheese and Oreo crumbs with a spoon or rubber spatula until completely incorporated. Add the pie filling and combine until smooth. The mixture will be a bit on the wet side.
Portion 1 tablespoon or the Oreo mixture into the palm of your hand. Use your hands to roll the truffle filling into a ball shape, and then place on the prepared baking sheet. Repeate until you have used all the truffle filling.
Place the baking sheet in the refrigerator for 30 minutes to an hour.
Add the chocolate chips and oil to a microwave safe bowl. Heat on HIGH for 1 minute. Carefully remove the bowl and stir the chocolate. Heat for 30 seconds, remove the bowl, and stir the chocolate; repeat until the chocolate is completely melted. Stir the cinnamon into the chocolate.
Place a truffle into the chocolate. Use a fork to cover the truffle in chocolate. Lift the truffle out of the chocolate using the fork and tap the handle of the fork on the side of the bowl (with the truffle still over the chocolate) to remove any excess chocolate. Place the truffle back onto the baking sheet and sprinkle with nuts, if desired. Repeat until all the truffles have been coated in chocolate.
Return the baking sheet to the refrigerator until the chocolate has set, about 10 to 15 minutes.
Store in the refrigerator in an airtight container until ready to eat.
If you don't have a food processor, put the Oreos in a large ziploc bag and smash them until they are a fine crumb = no large chunks.