Preheat your oven to 350ºF (175ºC). Line two 9x5-inch loaf pans with parchment paper or foil, ensuring an overhang of at least one inch on all sides.

In a large mixing bowl, cream together 1 ½ cups of unsalted butter and 3 cups of granulated sugar using an electric mixer until light and creamy, about five minutes. Add in five large eggs one at a time, scraping down the sides of the bowl after each addition.

Sift together in a separate bowl 2 cups of all-purpose flour, 1 ¼ cups of Dutch-processed cocoa powder, 1 tablespoon of ground cinnamon, 1 teaspoon of salt, ½ teaspoon each of baking powder and baking soda.

In another mixing bowl, combine 1 cup of buttermilk with ¼ cup of water and 1 teaspoon of vanilla extract until smooth.

With your electric mixer set on low speed, alternate adding one-third of your dry ingredient mixture followed by half of your buttermilk mixture into the creamed butter and sugar until just combined after each addition. Repeat until all ingredients are incorporated, then divide the batter between the two prepared loaf pans.

In a small bowl, mix together ¼ cup of granulated sugar with ¾ teaspoon ground cinnamon, ½ teaspoon Dutch-processed cocoa powder, along with pinches of ground cloves and ginger. Sprinkle this topping evenly over each loaf batter before placing them in the oven; bake for approximately 45-55 minutes until a toothpick inserted in the center comes out clean.