Begin by placing the chocolate-covered butter cookies into a mixing bowl. Use a food processor or a rolling pin to crush them into fine crumbs, then drizzle in the Irish Cream and mix until sticky.

Incorporate the mascarpone cheese into the cookie mixture, using a spatula to blend until a uniform, creamy consistency is achieved.

Using a cookie scoop or your hands, portion out the cheesecake mixture and roll into small balls, about one inch in diameter. Freeze for at least 45 minutes.

Melt the white chocolate in a double boiler, stirring continuously until smooth. This process takes about 5-7 minutes.

Dip each ball into the melted white chocolate, coat thoroughly, and place back on a parchment-lined tray. Refrigerate for at least 1 hour to set.

Melt the dark chocolate in a double boiler, stirring constantly until fully melted, about 5 minutes.

Once the white chocolate has set, drizzle the melted dark chocolate over each ball and allow it to set for at least 30 minutes before serving.