Stir together the cake mix, vegetable oil, eggs and vanilla extract in a large bowl.
Cover the dough and chill for 30 minutes in the refrigerator.
Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Scoop the cookie dough and form into 1-inch balls. Place balls on the prepared baking sheet making sure to leave about 2 inches in between each dough ball.
Bake cookies for 8 to 10 minutes. Be careful not to over bake!
Let cookies cool for 2 to 3 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Melt the Ghirardelli wafers or almond bark in the microwave following the package instructions.
Dip the cooled cookies about one third to half way into the melted chocolate and tap off the excess. Place on the parchment lined baking sheet or back on the cooling rack. Top with three M&Ms or add some sprinkles and allow to set up before serving.