Pulse butter cookies in a blender until all just crumbles.

In a large mixing bowl, mix cookie crumbs, cinnamon, eggnog, and fresh grated nutmeg until completely mixed and looks like cookie dough.

Use a cookie scoop to scoop out the dough and roll them into a ball. Refrigerate for at least an hour. (You can also do this overnight.)

Heat up double boiler over medium heat and melt almond bark. Stir melted almond bark and fresh grated nutmeg. Turn off heat and coat each cookie ball in nutmeg almond bark. Using a fork, dip each ball into almond bark, covering it completely. Gently shake off excess coating by moving the fork up or down and gently tapping the fork on the side of the double boiler.

Optional: quickly grate a little more nutmeg over the cookie balls.

Store in the refrigerator.