Heat treat the dry cake mix by placing it in a medium-sized heat-safe bowl and microwaving in 30-second intervals, stirring after each, until it reaches 165 degrees Fahrenheit. Allow to cool completely.

Line two large baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat the room-temperature cream cheese and ground cinnamon with a handheld mixer on medium-high speed for 1-2 minutes, or until light and fluffy.

Add the cooled cake mix and 1 ounce of Fireball whiskey to the cream cheese mixture. Beat for an additional 1-2 minutes. Add more whiskey to reach your desired flavor, then beat for another 1-2 minutes until fully combined.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours.

Using a 1-inch cookie scoop, form level scoops into smooth balls. Place the balls onto one of the prepared baking sheets.

Melt the vanilla almond bark according to package directions, typically in a microwave-safe bowl in 30-second increments, stirring between each, until smooth.

Dip each chilled whiskey ball into the melted almond bark using a fork, ensuring it's fully coated. Tap the fork on the side of the bowl to remove excess coating.

Place the coated balls onto the second parchment paper-lined baking sheet. Sprinkle the tops with a pinch of ground cinnamon.

Refrigerate the coated balls for at least 30 minutes to allow them to firm up.