Preparation Steps

• Heat treat the cake mix: Add the cake mix to a medium-sized heat-safe bowl. Microwave for two to three 30-second intervals, stirring after each interval, until it reaches 165 degrees. Allow the cake mix to cool completely.
• Line two large baking sheets with parchment paper or a silicone mat. Set aside.
• In a large mixing bowl, add the room-temperature cream cheese and ground cinnamon. Beat on medium-high speed with a handheld mixer for 1-2 minutes until light and fluffy.
• Add the vanilla cake mix and one ounce of Fireball whiskey to the cream cheese mixture. Beat for an additional 1-2 minutes. Add more Fireball whiskey to reach the desired flavor, beating an additional 1-2 minutes until fully combined.
• 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 balls are rolled.
• Heat the vanilla almond bark according to package directions (microwave in 30-second increments, stirring between), until smooth.
• Using a fork, dip a chilled Fireball Whiskey ball into the melted vanilla almond bark, coating all sides. Tap the fork on the side of the bowl to remove excess almond bark.
• Place the coated ball onto the second parchment paper-lined baking sheet and sprinkle the top with a pinch of ground cinnamon.
• Repeat until all Fireball whiskey balls are coated and sprinkled with cinnamon.
• Refrigerate the baking sheet of coated balls for at least 30 minutes to chill and firm up.