Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees F.
In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger
In another bowl, beat together the molasses, sugar, and butter until well combined
Add the egg, and beat until combined
Slowly beat in the milk and buttermilk (It will look like it has curdled, but don't worry, this is supposed to happen. It will fix itself when you add the dry ingredients)
In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition and mix until just combined
Fill each bundt pan cup about 3/4 the way full and smooth out the tops a little bit Bake on the middle rack of the oven for 18-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean (the original recipe says 30 minutes, but mine were done and had a clean toothpick after 18)
Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely
Cinnamon Glaze
Mix powdered sugar and milk together with a fork until smooth. Add more milk to thin the glaze to your desired consistency. Add the ground cinnamon and mix to combine.
Spoon the glaze over the tops of each bundt cake and let dry on a cooling rack. (You can also dip the tops of the cakes into the bowl of glaze if you prefer.)
Notes
For glazing: I recommend placing the cakes on a wire rack over a baking sheet. This will allow any excess glaze to run off the cakes onto the baking sheet instead of getting all over your counter.