Begin by placing your chocolate-covered butter cookies in a food processor, and pulse them until you achieve fine crumbs. Transfer the crumbs to a mixing bowl, and pour in the Irish Cream Liqueur.

Incorporate the mascarpone cheese into your cookie mixture. Blend until the filling is creamy and smooth.

Use a cookie scoop or your hands to form small balls, roughly 1-inch in diameter. Freeze them for at least 45 minutes.

Set up a double boiler and melt the white chocolate. Once melted, let it cool slightly.

Dip each frozen cheesecake ball into the melted white chocolate, allowing excess chocolate to drip off before placing them back on the tray.

Melt the dark chocolate using the double boiler method, and drizzle it over the chilled cheesecake balls.

Allow the chocolate to set for at least 30 minutes at room temperature before serving.