Preheat your oven to 325 degrees F and spray an 8x8 inch baking pan with a nonstick spray. Line the pan with parchment paper, and spray it again. Set the pan aside.
In a large saucepan, set over medium-low heat. Add the butter, semisweet chocolate, and Mexican chocolate. Stir until melted and smooth, about 5 minutes. Whisk in the sugar, eggs, vanilla, and almond extract. Gently fold in the flour, cinnamon, cayenne pepper and fine sea salt. Pour the brownie batter into the prepared baking pan and place it in the oven. Bake the brownies for about 35 minutes or until a tooth pick comes out with just a few crumbs. Remove from heat and set aside to cool completely in the pan.
Meanwhile, put the whipping cream in the bowl of your stand mixer, with whisk attachment fixed. Beat the whipped cream on medium-high speed until soft peaks begin to form. Add the confectioner's sugar, salt, and almond extract. Continue mixing until stiff peaks form. Chill until you are ready to serve.
Once the brownies have cooled, remove them from the pan and slice into small squares. Serve the brownies topped with vanilla ice cream, sliced almond, whipped cream, and warm dulce de leche. Enjoy!