Heat treat the dry cake mix: Add the cake mix to a medium-sized heat-safe bowl. Microwave for two to three 30-second intervals, stirring after each interval, until it reaches 165 degrees Fahrenheit. Allow the cake mix to cool completely.

Line two large baking sheets with parchment paper or a silicone mat.

In a large mixing bowl, beat the room-temperature cream cheese and ground cinnamon on medium-high speed with a handheld mixer for 1-2 minutes 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 desired flavor intensity, beating for another 1-2 minutes until fully combined.

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

Using a 1-inch cookie scoop, scoop out level portions and roll them in your palms to form smooth balls.

Place the balls onto one of the prepared baking sheets. Repeat until all balls are rolled.

Melt the vanilla almond bark according to package directions (e.g., microwave in 30-second increments, stirring between each, until smooth).

Using a fork, dip a chilled Fireball Whiskey ball into the melted almond bark, ensuring all sides are coated. Tap the fork on the side of the bowl to remove excess coating.

Place the coated ball onto the second parchment paper-lined baking sheet and sprinkle the top with a pinch of ground cinnamon.

Repeat until all balls are coated and sprinkled.

Refrigerate the baking sheet of coated balls for at least 30 minutes to allow them to chill and firm up.