1. Preheat the oven to 350 F. Grease an 9-inch springform pan with butter and line with parchment paper.
2. Cut butter into 2 inch squares. Place butter, cocoa powder and boiling water into a large bowl. Mix until everything is melted and well combined. Add the sugar and whisk until it dissolves.
3. Add the eggs one at a time, whisking as you go. Add the vanilla and combine until smooth.
4. In a separate bowl, sift the flour, almond flour, baking powder, baking soda and salt. Whisk the flour mixture into the chocolate mixture and mix until everything is combined and smooth. Add the cinnamon and nutmeg and mix again. Batter will be liquid.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a knife inserted in the center comes out clean. Allow to cool.

For the Ganache

1. Place the chocolate in a small bowl. Set aside.
2. In a small saucepan, combine the butter and heavy cream and heat on low until butter has melted. Mixture should be warm.
3. Pour the cream mixture over the chocolate and allow to stand for 2-4 minutes. Add salt.
4. Stir everything together with a wooden spoon until the ganache is smooth. 
5. Cover with plastic and allow to cool until desired consistency. For a thicker ganache, allow to cool for 1 hour at room temperature. 
6. Spread over cooled cake, making swirls using an angled spatula or the back of a spoon. Enjoy!