Before adding the cake mix, it is important to heat treat the dry cake mix. Add the cake mix to a medium-sized heat-safe bowl. Microwave the cake mix for two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing it into the cream cheese mixture.

Line two large baking sheets with a piece of parchment paper or a silicone mat. Set aside.

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

Using a 1-inch cookie scoop, scoop out a level scoop and roll it in the palm of your hands to make a smooth ball.

Place the ball onto one of the prepared baking sheets. Repeat until all the balls have been rolled.

Heat the vanilla almond bark according to the package directions (1 minute in a microwave-safe bowl, stir, then heat in 30-second increments), stirring between increments until the almond bark is smooth.

Using a fork, dip a chilled Fireball whisky ball into the melted vanilla almond bark. Roll the ball around until all sides are coated. Using the fork to remove the coated ball, tap the fork on the side of the bowl to allow any excess almond bark to drip off.

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

Repeat until all the Fireball whisky balls have been coated and sprinkled with a pinch of cinnamon.

Set the baking sheet of coated balls into the refrigerator for 5 minutes to help the vanilla almond bark set completely before placing them onto a plate and serving them.