Heat treat the dry cake mix by microwaving it in a medium heat-safe bowl in 30-second intervals, stirring after each, until it reaches 165°F. Allow to cool before mixing with other ingredients.

Line baking sheets with parchment paper or silicone mats.

In a large bowl, beat the cream cheese and cinnamon until fluffy. Mix in the cooled cake mix and one ounce of Fireball whiskey until well combined.

Refrigerate the mixture for 2 hours or until firm.

Using a 1-inch scoop, form balls and place on prepared baking sheets.

Melt the vanilla almond bark as per package instructions. Dip each chilled ball into the melted bark, tapping off excess.

Place coated balls on parchment and sprinkle with ground cinnamon. Chill for at least 30 minutes before serving.