For the eggnog balls, cream butter with sugar and cinnamon, beat in eggs one at a time until well blended. Stir in nuts and knead in flour.
Press the dough flat with your hands onto a baking tray lined with baking paper and bake at 200 °C for approx. 25 minutes. Cut into rough pieces and let dry in the turned off oven.
The next day, chop in a blitz chopper and mix in the eggnog. Be careful not to add it all at once, if the mixture does become too runny, add grated nuts as needed.
Form balls and refrigerate overnight. Melt the chocolate with Ceres in a water bath, glaze the balls and dry on baking paper.