Heat treat the dry cake mix by microwaving in 30-second intervals until it reaches 165°F. Let cool completely.

Line baking sheets with parchment paper or silicone mats.

Beat the cream cheese with ground cinnamon until fluffy.

Mix in the cake mix and one ounce of Fireball whiskey until thoroughly combined.

Refrigerate the mixture for 2 hours.

Scoop mixture with a 1-inch cookie scoop and roll into balls.

Melt the vanilla almond bark according to package instructions until smooth.

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

Place the coated balls on prepared sheets and sprinkle with ground cinnamon.

Refrigerate for at least 30 minutes before serving.