Start with a smoker set at 225 degrees Fahrenheit using fruit wood, like apple or cherry. The cream cheese will not melt as long as you keep the heat under 225.
Place the cream cheese in a smoker safe dish. Score the top of the cream cheese with X like patterns and then liberally apply seasoning. Place on the smoker for 2 hours.
Add the cheddar, green onion, remaining dry rub, and Dijon mustard. Stir to combine while warm. The cheddar will melt slightly. Place in the refrigerator for 2 hours.
After it has firmed up enough to work with, place the contents of the cheeseball on plastic wrap and form into a ball. Coat in almonds, green onions, and seasoning.