Sounds interesting. The only fear is the flavors the Belgian yeast have really make that style of beer. I do not think the spices would blend well with it, that would be a lot of flavors going on. Or it might be the greatest beer ever brewed. If it was me I would split the batch and use 2 different yeast the Trappist and maybe US. And I prefer cinnamon stick to ground cinnamon and not sure what the orange is for.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)