Preheat your waffle iron and brush it with vegetable oil. I preheat my waffle iron close to the highest setting because I like a crispier edge with a softer inside. Feel free to preheat your waffle iron per your desired doneness.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, sea salt, cinnamon, ginger, ground cloves, ground cardamom, and ground nutmeg. Set aside.
Melt the butter in a shallow pan over medium heat. At this point you can remove the butter from the pan or continue to cook it until it browns. If you consider browning your butter, keep a close eye on it and stir it often until brown bits form on the bottom of the pan. As soon as it starts to brown, remove it from the heat immediately. Set aside to cool slightly.
In another bowl, whisk together the buttermilk, eggs and vanilla extract. Add the melted butter as you whisk vigorously until all the butter has been added. You will want to whisk vigorously so that the hot butter doesn't scramble the eggs.
Add the dry ingredients to the wet and using a wooden spoon, mix together until JUST moistened. Do not overmix. Some lumps remaining are OK.
Allow the waffle batter to sit for 10 minutes. As the waffle batter sits, prepare your spiced whipped cream. In the bowl of your stand mixer (or you may use a handheld electric mixer), combine the heavy cream, powdered sugar, cinnamon, ginger, cloves, cardamom, and nutmeg. Mix on high until soft peaks form. Set aside or refrigerate while you prepare your waffles.
Add the batter to your waffle iron and cook per your waffle iron's instructions. When you have used all of your batter, you can either keep your waffles warm in a 180 degree oven or serve them immediately with spiced whipped cream and pure maple syrup. Enjoy!
Add all of the ingredients for the whipped cream to the bowl of a stand mixer (or you may use a handheld mixer). Beat until peaks form and the mixture resembles whipped cream. Serve with the waffles.