My advice is to leave it alone, rack to a secondary in 2 weeks, leaving all the spices behind. Then set it in a closet and forget about it for a month and a half while it mellows out in bulk (you'll also get a nice clear beer). Then bottle it up, it may take a month or two to fully carb since the yeasties are fast asleep. It'll definitely be an awesome beer for you to taste every couple of weeks to see how bottle conditioning changes a beer.
What kind of beer was it by the way? And the OG (original gravity)? Sorry if you already answered that, I'm typing this on my phone.
In the mean time, you'll have 2 weeks to plan your next brew, and then you'll have an open fermenter to fill up!
Just my suggestion, I'm no expert, so feel free to try anything you like. It's all a learning experience anyway. You might even be able to blend it with something, or you might really like cloves. Whatever you end up doing, I'm pretty sure you still made beer, so congrats. Let us know how it turns out.