Preheat oven to 350 °F.

Line two 9 x 5 x 3 loaf pans with parchment paper, then lightly spray with nonstick cooking spray.

Beat the butter and sugar in a stand mixer until cream. Add the eggs, one at a time, mixing in between each addition.

In a large bowl sift together flour, cocoa, cinnamon, salt, baking powder and baking soda.

In a separate bowl, whisk together the buttermilk, 1/4 cup water and vanilla.

Alternately and gradually add the wet ingredients and the dry ingredients into the stand mixer bowl (add some of the dry mixture, then some of the wet, then some of the dry, etc...), mixing in between each addition.

Divide the batter evenly between the two loaf pans.

In a small bowl, combine the sugar, cinnamon, cocoa, ginger and cloves, and sugar. Sprinkle evenly over the top of the batter in both pans.

Bake for 50-60 minutes, or until a toothpick inserted comes out clean (well... almost clean. This bread is pretty fudgy, so there may be a little chocolate that comes up with the toothpick. You'll know it's done when the bread feels "set." It shouldn't be "jiggling" when you move the pan).