Combine the flour, baking soda, cinnamon, salt, allspice and cloves in a large bowl and set aside.
Melt the chocolate and butter in a double boiler or the microwave and whisk until smooth. Add the granulated sugar, vanilla, eggs and milk to the melted chocolate and whisk until smooth.
Add half of the dry ingredients and fold together with a spoon or spatula. Repeat with the remaining dry ingredients.
Butter and flour twelve 4-ounce ramekins, custard cups or disposable aluminum cups. Invert and tap on the counter to expel the excess flour. Fill each cup three-quarters of the way with batter and tap gently or use a spatula to smooth. Space the cups 1 to 2 inches apart on a baking pan. Bake until the edges look firm and dry and the centers are slightly soft, about 14 minutes. Cool briefly and remove the cakes from the ramekins.
Just before serving, beat the heavy cream, sour cream, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Garnish each with a dollop of whipped cream.