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

Line baking sheets with parchment paper or silicone mats.

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

Mix in cake mix and Fireball whiskey until fully combined.

Refrigerate mixture for 2 hours covered with plastic wrap.

Use a 1-inch scoop to form balls and place on prepared sheets.

Melt almond bark according to package directions until smooth.

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

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

Refrigerate coated balls for at least 30 minutes to set.