Preheat oven to 275°F. Crumble cake and spread evenly onto a baking sheet and bake for 8 minutes. Mix in almond liqueur. Add in almond milk a little bit at a time, just until cake crumbs stick together and can form balls. Insert lollipop stick into bon bons and dip into melted chocolate. Roll and cover in toasted almonds. Place on a wax paper-lined baking sheet and refrigerate until ready to serve.