I'm guessing this is for a 1 gallon batch. I'd go with 3lbs honey, no need to heat it, just heat the water to get it to mix easier. Drop the brown sugar. Use yeast nutrient, yeast energizer & DAP (diammonium phosphate) for a good, healthy yeast population; just follow the directions on the packages.
Save those spices for secondary. Primary with champagne yeast will blow a lot of those flavours out. In a 1 gallon batch I'd use one 4 inch stick of cinnamon, 1 clove and a thumb sized piece of fresh (peeled) ginger. Avoid using powdered spices as they are messy and impossible to remove without filtration, unless you make a sort of teabag to contain them.
Adding the spice in secondary will give you more flavour from those spices & a more true flavour from them. You'll need to do taste tests periodically so you know when your desired level of flavour from the spices has been reached. Once it gets to where you want it, remove the spices. You can just put them in a hop sack weigh it down with a couple of sanitized marbles. If you tie a piece of fishing line to it & let the other end hang out the top with the bung holding it in place, it's really easy to pull it out later. Be sure to split the vanilla bean lengthwise before adding to the must, add the pulp from the inside too. You might want to go with 2 vanilla beans, as the vanilla flavour tends to fade over time. The longer the spices stay in the must, the more spice flavour will be imparted.