Preheat oven to 350F.

Grease a Springform pan and set aside.

Melt the butter and set aside.

Whisk together the melted butter and the sugar in a large bowl until completely combined. Then whisk in the eggs, one at a time, until mixture is thick and creamy.

Whisk in the almond and vanilla extracts. Set bowl with wet ingredients aside.

In a medium bowl, whisk together the cocoa powder, flour, cinnamon, cloves, baking powder, and salt until thoroughly combined.

Gradually whisk the dry ingredients into the wet, then stir with a wooden spoon or spatula until all ingredients are completely combined. You should have a thick, rich, chocolate batter.

Pour the brownie batter into the prepared Springform pan, then spread to the edges and smooth out the top. Thump the pan on the counter a few times to get out any air bubbles.

Sprinkle the sliced almonds in a wreath pattern (or any pattern you like) over the brownie batter.

Bake Christmas Spice Brownies at 350F for 25-30 minutes, or until a toothpick inserted into the middle of the brownies comes out clean.

Let cool completely before removing the Springform collar and slicing.

Serve each slice with a sprinkling of confectioner's sugar, if desired.