Crush the chocolate-covered butter cookies in a mixing bowl until fine crumbs. Add a splash of Irish Cream Liqueur and mix until resembling wet sand.

Incorporate mascarpone cheese into the cookie mixture until smooth and creamy.

Scoop out the mixture and roll into uniform balls, placing them on a parchment-lined tray. Freeze for at least 45 minutes.

Melt white chocolate in a double boiler, stirring constantly until smooth. Coat each ball in white chocolate and refrigerate for an hour.

Melt dark chocolate using the same method and drizzle over the white chocolate-coated balls. Let set at room temperature for 30 minutes.