Preheat the oven to 350ºF, and line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cake mix, eggs, vegetable oil and cream cheese together until combined. Scoop dough out onto baking sheet.

Bake for 10-12 minutes, or until puffed and springy to the touch. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

In a microwave-safe bowl, heat the white chocolate and coconut oil in the microwave until smooth and melted.

Working one at a time, dip the top (domed side) of the red velvet cookie into the white chocolate, then place back onto the wire rack. Immediately press a green/blue candy melt onto the center of the cookie (flat side up). Put a tiny dab of white chocolate onto the bottom-side of a chocolate chip, then place onto the center of the green/blue candy melt. Repeat with the remaining cookies.

Once the chocolate has set, melt the red candy melts in the microwave, then transfer to a pastry bag fitted with a small round tip, or a ziplock bag with the very tip of the corner cut off. Pipe the melted red candy melts/"veins" onto the white part of the "eyeball". Repeat with the remaining cookies, then refrigerate cookies until chocolate is set.