The question of this post is kinda jumbled. From what I read, I take it that you're not adding any of the spices to the boil. Instead you're adding them to the fermenter AFTER fermentation has taken place.
If this is a kit that you're going to be making multiple times, start with a low amont of the spices and add them at the same point, or at as close to the same point, as you can for each kit. I don't expect that you're making this kit more than one time a year, so taking good notes is paramount. With that said, the spices will be more pronounced after fermentation, since those spices are alcohol soluble, which is what I expect is the time you plan on adding them. Start low and taste it after a day or two days or three days. You can always add more, but you can't take it away.
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye