Heat the cake mix in a microwave-safe bowl for 2-3 intervals of 30 seconds each, stirring after each, until it reaches 165°F. Cool completely.

Line baking sheets with parchment or silicone mats.

In a large bowl, beat cream cheese and ground cinnamon until fluffy.

Add cake mix and whiskey to the cream cheese mixture. Beat until combined.

Refrigerate the mixture for 2 hours.

Using a 1-inch scoop, roll the chilled mixture into balls and place on prepared sheets.

Melt the vanilla almond bark according to package instructions.

Dip each ball into melted bark with a fork, tap off excess, and place on sheets.

Sprinkle with ground cinnamon, then refrigerate for at least 30 minutes.