Begin by crushing the chocolate-covered butter cookies into fine crumbs; a food processor works magic here. In a mixing bowl, combine the crushed cookies with the Irish Cream Liqueur until the mixture holds together.

To create the luscious filling, add mascarpone cheese to the cookie mixture. Using a hand mixer, blend on medium speed until the mixture is smooth and fully combined, about 2-3 minutes.

Scoop out tablespoons of the mixture and roll them into tight, smooth balls; this should yield about 20-24 balls. Place each ball on a parchment-lined tray and freeze for at least 45 minutes.

Set a double boiler on medium heat and add the white chocolate. Stir continuously until melted and smooth, about 5-7 minutes.

Retrieve the chilled cheesecake balls and dip them into the melted white chocolate, ensuring full coverage. Place the coated balls back onto the parchment-lined tray and refrigerate for one hour.

Melt the dark chocolate using a fresh double boiler, stirring until silky smooth.

Once the white chocolate has set, drizzle the melted dark chocolate over each ball using a spoon or piping bag.