Bread:
3 sticks unsalted butter, room temperature
3 cups sugar
5 large eggs, room temperature
2 cups all-purpose flour
1 1/4 cups Dutch-processed cocoa
1 tbsp cinnamon
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1/4 cup water
1 tsp vanilla extract

Topping:
1/4 cup sugar
3/4 tsp cinnamon
1/2 tsp Dutch-processed cocoa
pinch ground ginger
pinch ground cloves
1/4 cup sparkle sugar

Preheat the oven to 350. Grease two 9x5x3 inch loaf pans and line the bottom with parchment paper.

In the bowl of an electric mixer, cream together the butter and sugar at medium speed until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.

Meanwhile, in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With the mixer on low speed, alternately add the flour and buttermilk mixture, beginning and ending with the flour and beating until just blended. Divide the batter between the two loaf pans. Shake the pans to even the tops and set aside.

In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the sparkling sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes.

Let cool completely, run a thin knife around the sides to release the breads and remove from pans.