Heat treat the dry cake mix by microwaving it in 30-second intervals until the internal temperature reaches 165°F. Cool completely before mixing with cream cheese.

Line baking sheets with parchment paper or silicone mats and set aside.

Beat the cream cheese and ground cinnamon in a bowl until light and fluffy.

Add vanilla cake mix and Fireball whiskey; beat until fully combined. Refrigerate the mixture for 2 hours.

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

Melt vanilla almond bark according to package instructions until smooth.

Dip each ball into the melted almond bark using a fork, tap to remove excess, and place on a parchment-lined sheet.

Sprinkle ground cinnamon on tops of coated balls. Refrigerate for at least 30 minutes to set.