Begin by crushing the chocolate-covered butter cookies in a large mixing bowl until they resemble fine crumbs, then mix in the Irish Cream liqueur until fully combined.

Incorporate the mascarpone cheese into the mixture using a spatula or wooden spoon until smooth and creamy.

Form the mixture into 1-inch balls and place onto a parchment-lined baking tray. Freeze for at least 45 minutes.

Melt the white chocolate in a double boiler, stirring continuously until smooth.

Dip each frozen ball into the melted white chocolate, then place back onto the parchment-lined tray and refrigerate for one hour.

Melt the dark chocolate in a double boiler, stirring until glossy.

Drizzle the melted dark chocolate over the balls, allowing it to set for at least 30 minutes before serving.