Heat the dry cake mix in the microwave for two to three 30-second intervals, stirring after each until it reaches 165°F. Let it cool completely.

Line two baking sheets with parchment paper or silicone mats.

In a large bowl, beat the cream cheese and cinnamon until fluffy. Add cake mix and 1 oz of Fireball, beat until combined.

Cover and refrigerate the mixture for 2 hours.

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

Melt the almond bark in the microwave, stirring until smooth.

Dip each ball into the melted bark with a fork, allowing excess to drip off, then place back on the sheet.

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