Cakes
2 cups flour
2/3 cup cocoa
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup softened butter
1 1/2 cups brown sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups sour cream
5 ounces chopped bittersweet chocolate
1 cup chopped almonds
Ganache
2 1/4 cups heavy whipping cream
18 ounces chopped bittersweet chocolate

Cakes
Heat oven to 350°F. Grease 36 standard size muffin cups. Whisk together dry ingredients. Beat butter till smooth. Gradually beat in sugar till fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with sour cream in 3 additions, beginning and ending with flour. Fold in chocolate and nuts. Fill prepared muffin cups 1/2 full. Bake 15 minutes till tops spring back when touched. Cool in pan on rack 10 minutes. Turn out onto rack to cool completely.
Ganache
Bring cream to boiling. Pour hot cream over chocolate and stir till smooth. Place racks over jelly roll pans. Place cakes, large flat sides down, on racks. Pour 2 tablespoons ganache over each cake to cover completely. Smooth ganache with small spatula. Refrigerate 1 hour till ganache is firm.