Line a muffin pan with paper liners and place one wafer cookie in each muffin cup.

Place water in a small saucepan, sprinkle gelatin over water and allow to stand for 2 minutes. Gently warm gelatin mixture over a low heat, whisking until all gelatin dissolves; remove from heat.

Beat cream cheese until fluffy, about 4 minutes then add melted chocolate and ground cinnamon. Continue beating, scraping down sides as needed until mixture is light and fluffy.

Reduce mixer speed, add sweetened condensed milk and mix until well combined, scraping down sides as needed.

Mix in gelatin mixture until combined then frozen whipped topping, scraping down as needed. Pour into prepared pans and refrigerate for up to 4 hours or overnight.

When ready to serve, drizzle with dulce de leche, top with berries and garnish with fresh mint.