Heat treat the dry cake mix by microwaving in a heat-safe bowl for two to three 30-second intervals, stirring after each, until it reaches 165°F. Cool completely before mixing with cream cheese.

Line two large baking sheets with parchment paper or silicone mats.

In a large bowl, beat the cream cheese and cinnamon until light and fluffy, about 1-2 minutes.

Add the dry cake mix and one ounce of Fireball whiskey. Beat for 1-2 minutes until fully combined, adding more whiskey for stronger flavor if desired.

Refrigerate the mixture for 2 hours, covered with plastic wrap.

Using a 1-inch cookie scoop, form balls and place on prepared baking sheets.

Melt the almond bark until smooth in a microwave, stirring every 30 seconds.

Dip each ball into the melted almond bark with a fork, then tap off the excess.

Place coated balls onto the second parchment-lined sheet and sprinkle with ground cinnamon.

Chill the coated balls in the refrigerator for at least 30 minutes to set.