Add the white chocolate chips or wafers to a small microwave-safe bowl.  

Microwave at 30-50% power in 30 second intervals until melted; stirring frequently until melted.

Place a layer of parchment paper on the work surface.

Add the melted chocolate to a plastic baggie.  

Trim a small hole in one corner of the plastic bag.

Squeeze out the chocolate into heart shapes onto the parchment paper.

Immediately sprinkle each heart with colored sugar sprinkles.

Carefully remove heart from parchment paper once cooled.

Bring one cup of water to a boil and stir into the Strawberry Jello mix until dissolved. Stir in 1/3 C. of cold water and allow to set until cooled.  (May place in the fridge for around 20 minutes).

Once cooled, stir in 2/3 C. of vodka. Pour mixture into shot glasses so that they are around half full. Note: Place shot glasses into muffin tins and tilt glasses at an angle (see picture in post).

Refrigerate until thickened for around 1-2 hours.

In a small bowl, mix gelatin mix and pineapple juice together.

In a small saucepan, bring heavy whipping cream and sugar to a near boil; stirring constantly.  

Remove from heat and stir in the pineapple juice mixture.

Allow to cool to room temperature (may stick it in the fridge for a bit to speed the process).

Once cooled, mix 2/3 C. of vodka into the whipping cream mixture.

Add the whipped cream mixture to the opposite side of the firmed strawberry layer in the shot glasses.

Allow to firm completely for 1-2 hours.

Top the Jello Shots with whipped cream, sprinkles and the white chocolate heart right before serving.