Overall looks real tasty!
I've seen a lot of folks recommend putting fruit in the secondary, or primary after initial fermentation. Boiling may reduce some of the delicate flavors & aromas that you want to keep...
Spices tend to start out harsh in a young beer, and mellow out with aging. Depending on your tastes, you may want to err on the lighter end on spice additions if you plan to drink it young.
Lastly, the WLP320 yeast can add some clove/phenolic notes, especially when fermented colder. WLP320 is not very estery, but can contribut some at the higher ferm. temps. Some may say it is a lot going on. Others may say that more spice for the spiced beer is welcome. (I tried WLP320 with a Weizenbock w/strisslespalt flavor & aroma additions... was a lot going on, but some folks really loved it)
Let us know how it turns out!