Preheat oven to 350 degrees.
Sift the flour, baking powder, cinnamon and cloves together; set aside.
Combine chocolate and coffee in small saucepan.
Cook over low heat until chocolate is melted, stirring constantly.
Remove from heat and cool to room temperature.
Cream butter and sugar together in a mixing bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla and chocolate mixture.
Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition.
Pour batter into 2 greased and waxed paper lined 8 inch cake pans.
Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool in pans on racks for 10 minutes.
Remove from pans; cool completely on racks.

Cinnamon Whipped Cream:
Chill large mixing bowl and beaters.
Combine cream, sugar, vanilla, and cinnamon; beat at high speed until soft peaks form and mixture is thick enough to spread.
Do not overbeat.

To assemble the cake, place one cake layer on serving plate.
Spread with Cinnamon Whipped Cream.
Top with second cake layer.
Frost sides and top with remaining Cinnamon Whipped Cream.
Refrigerate until serving time.