Line two baking sheets with parchment paper and set one aside.
On one baking sheet lay out 12 frozen cinnamon rolls and cover with plastic wrap.
Thaw for 1 1/2 hours at room temperature.
Once thawed, but still cold, you'll form the heart shapes.
Place two cinnamon rolls together with the "end tails" meeting each other in the middle.
Pinch together the part of the cinnamon rolls closet to you forming the bottom V of a heart.
Rearrange the tops of the cinnamon rolls to form the humps of the top of a heart. I find it helpful to exaggerate the far apart so when it bakes it stays in a heart shape better.
Repeat with remaining cinnamon rolls ending with three hearts on each baking sheet evenly spaced apart.
Cover with plastic wrap again and let them rise for about 1 hour.
Preheat your oven to 350 degrees and bake for 15 minutes.
Cool for 30 minutes.
Snip off one corner of the cream cheese packet and using a back and forth motion, drizzle it over the top of three cinnamon rolls.
Repeat with remaining frosting packet and cinnamon rolls.
In a small microwave proof bowl, heat melting chocolates for 30 seconds at a time until melted. Stir after each interval.
Pour melted chocolate into a piping bag, snip off the tip and drizzle over each cinnamon roll.
*These can be stored in an airtight container for up to 3 days. Chocolate will harden, but if you want to reheat them before serving, simply place on a microwave proof plate and heat for 30 seconds.