So, one of the things you need to think about is what you like in a spiced beer. Here are some notes on what I would do, but this is based on what I like in a spiced beer.
I would probably add a couple ounces of chocolate malt to this, as well as some wheat. I like my spiced beers to be a bit bigger beer, so I'd probably add 2 pounds of honey. For spices, I'd probably put in a decent sized chunk of ginger, 2 crushed cinnamon sticks, 8 crushed allspice balls, and a quarter of a nutmeg shaved. For hops, I wouldn't go for higher than 30 IBUs, as I want to showcase the spices.
So that's what I would do, but this is your second batch. With that in mind, I'm thinking that you might not have extra brewing ingredients on hand. In that case, here's what I would do to change your recipe. Again, this is to my taste, and yours might vary.
In addition to the pound of honey, I'd add about 4-6 ounces of molasses, which will increase the final sweetness of the beer, as well as give a darker profile. I'd only do one ounce of cascade for 60 minutes, do the willamette for 10 minutes, and add the second ounce of cascade at knockout. Spices are really at whatever you want. However, I wouldn't put them in at 45 minutes, do it at about 5 minutes left. Also, don't recommend grating the ginger, I'd slice it really thin or make sticks out of it.
Something to keep in mind about spices is that you can add more to the carboy after fermentation is complete. Also, whole cloves impart a lot of flavor, use them sparingly.
Good luck!