Cinnamon and cloves, a little goes a long way, but I usually add them after primary fermentation slows, then let the sit for a week or two before racking to secondary for clearing. I think a lot is driven off in the Co2 production during active fermentation.
Just my two cents.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.