Heat the dry cake mix in a microwave-safe bowl for 2-3 intervals of 30 seconds each, stirring after each, until it reaches 165 degrees. Let it cool completely.

Line two baking sheets with parchment paper or silicone mats.

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

Add the cake mix and 1 ounce of Fireball whiskey to the cream cheese mixture. Beat until combined. Add more whiskey if desired.

Cover and refrigerate for 2 hours.

Use a 1-inch cookie scoop to form balls, then roll in your hands to smooth.

Place balls onto prepared baking sheets.

Melt the vanilla almond bark according to package directions.

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

Place coated balls on second parchment-lined sheet, sprinkle with cinnamon.

Refrigerate for at least 30 minutes to firm up.