MELT 8 oz. chocolate. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate 1 hour or until firm.
SHAPE into 18 balls, using 4 tsp. chocolate mixture for each; place in single layer on waxed paper-covered baking sheet.
MELT remaining chocolate. Dip balls in chocolate, 1 at a time, turning to evenly coat each ball. Return to baking sheet. Press 2 nuts into top of each for the moose's antlers. Add decorations for the nose and eyes. Refrigerate until chocolate is firm.