Line 2 baking sheets with parchment paper and set aside.
In a large bowl, mix to combine the cake mix, eggs, vegetable oil, and vanilla. Set the bowl in the refrigerator to chill for 20 minutes.
After the dough has chilled, preheat the oven to 350°F.
Remove the bowl from the refrigerator. Shape the dough into balls (about 1 ½ inches), place on the baking sheets 2 inches apart, and gently press down on each to flatten it slightly.
Bake for 8-10 minutes or until cookies are slightly golden on the bottom. (Do not overbake!)
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a cooling rack to cool fully.
Melt the almond bark in a bowl over a double boiler or in the microwave in 30-second intervals until smooth and melted (or according to package directions).
Dip a cooled cookie halfway into the melted bark and immediately add the conversation heart candies.
Allow the almond bark to cool and harden for a few minutes so that the conversation hearts have time to “set” before serving.
Notes
Store in an airtight container at room temperature for up to 5 days.