Heat a small pot with a couple of inches of water in it over medium heat, just till it's boiling, then turn the heat down to a simmer.
Cover the simmering saucepan with a large, heat-proof bowl.
Add the sweetened condensed oat or coconut milk to the bowl and allow to melt down. Then add the chocolates and allow everything to melt together.
Add the spices and the bourbon and stir well to incorporate.
Remove from heat and place in the refrigerator for 30 minutes.
Remove from refrigerator and scoop into 1 1/2" balls. Roll them between your hands until smooth.
Prepare the finish by placing the cocoa powder and the spices in a wide, shallow bowl. Roll the finished truffles in the cocoa/cinnamon mixture.
Place finished truffles on a cookie sheet and place in the refrigerator to set.
Store in an air tight container in the refrigerator for about a week to 10 days, or in the freezer for up to 3 months.