Begin by crushing the chocolate-covered butter cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin. Transfer the crumbs to a mixing bowl and pour in the Irish Cream liqueur. Stir until the mixture is well combined, becoming a sticky, dough-like consistency that holds together beautifully.

Next, blend in the mascarpone cheese to the cookie-cream mixture until the texture is completely smooth and creamy. Use a spatula or a hand mixer for this step, ensuring there are no lumps.

Using a cookie scoop or your hands, form small balls from the cheesecake mixture, about 1 inch in diameter. Place each ball onto a parchment-lined tray, leaving space between them. Once formed, transfer the tray to the freezer and chill for at least 45 minutes or until the balls are firm to the touch.

While the cheesecake balls are chilling, set up a double boiler on the stovetop over medium heat. Place the chopped white chocolate in the top bowl and stir constantly as it melts until smooth and glossy.

Retrieve the chilled cheesecake balls from the freezer and dip each one into the melted white chocolate, ensuring they are fully coated. Use a fork to allow excess chocolate to drip off before placing them back on the parchment-lined tray.

Return the tray to the refrigerator to firm up the coating for about 1 hour.

Repeat the melting process for the dark chocolate using the same double boiler method. Stir until the dark chocolate is entirely melted and smooth, ready to be drizzled over your beautifully coated Baileys Cheesecake Balls.

Once the white chocolate coating has set after refrigeration, take your melted dark chocolate and drizzle it decoratively over each cheesecake ball. Allow them to sit at room temperature for about 30 minutes so the drizzles set perfectly before serving.