I've produced two over-spiced Christmas ales to date. Once the spice goes in, it doesn't come out. I'm worried about 4 cinnamon sticks, 3 tsp of cinnamon and 5 tsp ginger in the boil -- even if it is a ten gallon batch (I think). It seems excessive. You can always add more spices (if you need more) as a "dry hop" addition or in an infused liquor. That's why this year I'm going to infuse some bourbon with spices and dose the beer at kegging to taste. That's the only way I can think of to completely control the spice levels.
I'd personally skip the honey. This is going to be a big, malty, spicy, oaky brown ale and that honey is going to be completely lost in all that. If you want another layer of flavor, use a pound and a half of molasses. If you just want to lighten the workload of the yeast, just go with table sugar... save the honey for a purpose where you can enjoy its flavor (like a nice cup of tea).
My last thoughts is this: it is not likely that this beer is going to be at it's best by xmas. It's huge. Why not lower the alcohol to around 7.5% and have an ale that you can actually share with your loved ones on Christmas day?
Just my thoughts.
"Good people drink good beer." -HST