In the bowl of a food processor, grind shortbread cookies and pecans until finely ground. Set aside.

In a medium bowl, sift together powdered sugar, salt and cinnamon.

Add Irish cream, whiskey and honey to the powdered sugar mixture and stir to combine.

Add cookie and nut mixture to the bowl with the liquids and stir well to fully combine. Cover tightly with plastic wrap and refrigerate for 30 minutes.

Using a small scoop, portion out tablespoon-sized balls of the cookie mixture and roll in your hands to make them round.

*If coating in powdered sugar - toss in sugar and set aside for a few minutes to let sugar adhere.

*To dip in chocolate, melt chocolate in a microwave-safe bowl for 30 seconds. Stir well, then return chocolate to the microwave for an additional 15 seconds. Depending on your microwave, this may or may not be sufficient time. Chocolate should be mostly melted. If it has a few small pea-sized pieces, stir the chocolate and wait 30 seconds for the remaining pieces to melt. **Chocolate should be barely warm to the touch, not hot.

Remove whiskey balls from refrigerator and carefully lower into chocolate. With a fork, gently turn to coat all sides and gently lift out of the chocolate. Wait a few seconds while the chocolate drips off, then lightly scrape the bottom to avoid chocolate pooling and forming a foot under the whiskey ball. (Don't scrape off ALL of the chocolate, you are trying to remove the excess chocolate so it doesn't pool underneath).

Place the dipped Irish cream whiskey balls on a parchment-lined sheet pan. If decorating with sprinkles, top immediately. The chocolate will harden quickly, so don't wait long. Let them set at room temperature for about an hour to harden, or place in the refrigerator to speed up the process.

Store in the refrigerator for up to 2 weeks.