Preheat the oven to 325 degrees F. Line an 8-inch-square baking dish with foil, leaving a 2-inch overhang on 2 sides and coat with cooking spray.

Melt butter, semisweet chocolate, and unsweetened chocolate in a medium saucepan over medium heat, stirring until smooth.

Remove from heat and whisk in brown sugar and granulated sugar until combined.

Whisk in the eggs, vanilla and almond extract.

Add the flour, 1/2 teaspoon cinnamon, and salt; stir until the batter resembles hot fudge.

Pour the batter into the prepared baking dish and spread evenly.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

Transfer to a rack and let cool completely in the pan.

Beat heavy cream, cayenne, and a pinch of cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.

Lift the brownies out of the pan using the foil and cut into pieces.

Serve topped with dulce de leche ice cream, spiced whipped cream, shaved chocolate, almonds, and/or dulce de leche.