Preheat oven to 350°F. Grease ramekins and dust with cocoa powder. Put aside.

In a small saucepan, combine the milk, cinnamon, cloves, and nutmeg. Heat over medium heat until it starts to simmer. 

Remove saucepan from heat and add honey, stirring until honey is dissolved. Cover and put aside until cooled to room temperature. If milk separates, that is okay. 

Transfer the liquid to a blender and add eggs, brown sugar, vanilla extract, salt, and vegetable oil. Blend until combined. 

Pour mixture into a large bowl. Add dry ingredients by sifting through a fine mesh sieve. Start with cocoa powder followed by baking soda, baking powder, and flour. Whisk to combine but do not overmix. 

Pour batter into ramekins. Place ramekins on baking sheets and place in the oven. Bake until a toothpick inserted into the center of a cake comes out clean, about 15-20 minutes. 

Remove from the oven and cool. 

Once cooled, use a clean knife to loosen the edges of the cake and remove from the ramekins. 

Use a serrated knife, cut each cake in half.

Spread 2 tbsp. of dulce de leche on one half of each cake. Replace the top of the cake on top of the dulce de leche, creating a sandwich. Put aside. 

Create a double boiler by placing water in a small saucepan and placing a bowl on top of the saucepan. Make sure that the bowl does not touch the water. Place 2/3 of the chopped chocolate into the bowl and stir continuously until the chocolate is melted. 

Remove bowl from the saucepan and stir in the remaining chocolate. Stir until dissolved and chocolate cools to about 89°F, about 10-15 minutes. 

Dip each cake into the chocolate using 2 forks to lift the cake out of the chocolate. Set the covered cakes on parchment paper. 

Allow to set before serving.