Chocolate Decadence Spice Cake

Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium microwavable bowl, melt 16 oz of the chocolate and the butter uncovered on High 1 minute, then in 30-second increments, stirring until smooth. Stir in ground cinnamon and allspice. Cool slightly.

In large bowl, beat eggs with electric mixer on high speed until foamy. Beat in granulated sugar and flour on low speed until blended. Gradually add chocolate mixture, beating on medium speed just until blended. Pour into pan.

Bake 30 to 35 minutes or until cake is set 2 inches from edge. Immediately run knife around edge of pan to loosen cake. Cool in pan on cooling rack 20 minutes. Remove side of pan; cool completely, about 2 hours.

Place remaining 12 oz chocolate in heatproof bowl. In small microwavable bowl, heat 3/4 cup of the whipping cream uncovered on High 45 seconds or until simmering. Pour over chocolate. Let stand 2 minutes; stir until smooth. Pour over cooled cake. Refrigerate until serving time.

Just before serving, in chilled small bowl, beat remaining 1 cup whipping cream and the powdered sugar on high speed until soft peaks form. Serve whipped cream with cake. Garnish with cinnamon stick pieces.