1. Make the cookie base
Turn the cookies into fine crumbs (use a food processor or place them in a sealed bag and crush with a rolling pin). Transfer the crumbs to a mixing bowl, pour in the Irish cream, and stir until the crumbs are evenly moistened.

2. Add the cheese
Spoon the mascarpone into the bowl and work it into the cookie mixture until the texture is uniform and spreadable. You should have a pliable, slightly tacky mixture that holds together when pressed.

3. Shape and chill
Line a sheet tray with parchment. Using a small scoop or spoon, form the mixture into small, even balls and set them on the prepared tray. Freeze the tray for at least 45 minutes so the centers firm up — this step helps the coating look neat.

4. Melt the white chocolate
Warm the white chocolate gently in a heatproof bowl set over simmering water (a bain-marie), stirring frequently until smooth. Scrape the sides of the bowl to melt any stubborn bits and keep the chocolate glossy.

5. Coat the balls
Working with the frozen balls, dip each one into the melted white chocolate until fully covered. Return them to the parchment-lined tray and place in the refrigerator for about an hour to set the coating.

6. Prepare the dark chocolate
Melt the chopped dark chocolate the same gentle way (bain-marie), stirring often until silky.

7. Finish and set
Drizzle the dark chocolate over the chilled, white-coated balls for contrast. Let them stand until the drizzle firms, about 30 minutes, then they’re ready to serve.