honestly if you are gonna use an ale yeast I would say nottinghams, although my favorite is Lalvin d-47 or 71B which are for wines.
for the cinnamon like stated above break into pieces, and for the nutmeg I would just smash one with a hammer and toss in as many pieces as you want.
Another thing to think of is to get some vanilla beans to toss into secondary they will fade quickly but the bring out some of the more subtle flavors in your mead.
Also how big of a batch are you thinking?
Primary: Belgian Triple Braggot (6gallons), Lambic Braggot (6gallons), Habanero melomel(6gallons)
Secondary: Peach melomel (5 Gallons)
It seems like a FOX TV Show when a mead maker moves in with an AG brewer....They end up with **** like Lambic Braggot.