Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees.

In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined.

Slowly beat in the milk. Add the flour mixture and beat until just combined.

Fill each bundt pan cup about 3/4 the way full and smooth out the tops just a bit. Bake on the middle rack of the oven for 20-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.

Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.

Mix powdered sugar and milk together with a fork until smooth and desired thickness. Add cinnamon and mix to combine. If you want the glaze thinner, add another tablespoon or so of milk.

Dip the tops of each bundt cake in the glaze and let dry on a cooling rack.