Heat the dry cake mix in a microwave-safe bowl in 30-second intervals until it reaches 165°F, then cool completely.

Line two baking sheets with parchment or silicone mats.

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

Add the cake mix and Fireball whiskey to the cream cheese mixture and beat until well combined.

Refrigerate the mixture for 2 hours.

Form the mixture into 1-inch balls and place on baking sheets.

Melt the almond bark in microwave, stirring until smooth.

Dip each ball into the melted almond bark using a fork, tap off excess, and place on parchment-lined sheet.

Sprinkle with ground cinnamon and refrigerate for at least 30 minutes.