My friends and I brewed Holiday Cheer once. We actually had a refrigerator open at the time, so we used lager yeast and used the fridge to lager it. Fermentation got stuck somehow halfway through for reasons unknown, so I repitched some saflager to get it going again. Took about 3 months total. Best beer we ever made.
As for your question, I don't see why you need to hold back on the spices. They make that beer what it is. I'd just brew it like the normal recipe and cut down the time on the secondary to make up the diff. 1.5 weeks in the primary, 1.5 weeks in the secondary, 2 weeks in the bottle...you should be good to go, right? Even better: 2 weeks in the primary, 3, in the secondary, keg and force carbonate. If you are worried about fermentation times, cut a pound off of the LME. I'd definitely leave the rest as is, though.