Start by measuring out your vanilla cake mix and placing it in a microwave-safe bowl. Microwave the cake mix for 1 to 2 minutes until it reaches an internal temperature of 165°F. Let it cool completely.

In a large mixing bowl, add your softened cream cheese and ground cinnamon. Using an electric mixer, beat the mixture on medium speed for about 2-3 minutes until light and fluffy.

Once the cake mix has cooled, add it to the cream cheese mixture along with the Fireball whiskey. Beat on low speed until all ingredients are fully combined, scraping down the sides as needed.

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

Using a cookie scoop or your hands, scoop portions of the chilled mixture and roll them into 1-inch balls. Place each ball onto a lined baking sheet.

Melt the vanilla almond bark in a microwave-safe bowl, heating in 30-second intervals until smooth. Dip each ball into the melted bark and gently shake off excess coating.

Once all the balls are coated, refrigerate for at least 30 minutes to allow the coating to set.