Preheat oven to 350 degrees and spray two 8” cake pans with non-stick cooking spray. In a large bowl, combine dry organic cake mix, cinnamon, nutmeg, and allspice. Whisk to combine, set aside.
In a separate bowl, mix eggs, then whisk in the melted butter and eggnog. Add dry ingredients and blend until smooth. Divide batter evenly between prepared pans. Bake 20-25 minutes, until golden around the edges and a toothpick inserted in the center comes out clean.
Remove from oven and cool to room temperature. Once cool enough to handle, crumble cake into a large bowl. Use your hands to break apart the cake, until only small pieces remain. Add 1/2 cup of vodka and completely incorporate until the cake becomes dough like. Add one or two additional tablespoons if cake seems too dry.
Form dough into tablespoon sized balls, then place on a sheet tray and freeze 10 minutes, or until firm.
In a small bowl, combine vodka and eggnog, then add dry organic frosting mix and whisk until smooth. Remove dough balls from freezer and dip into frosting glaze. Garnish with a sprinkle of cinnamon, then chill 5 minutes, to set. Enjoy immediately or refrigerate until ready to serve!