Preheat oven to 350 degrees. Generously prepare two loaf pans with non-stick spray or parchment.
Beat the butter and sugar until light and creamy, about 5 minutes. Then add the eggs, one at a time until fully incorporated. Scrape down the side of the bowl as needed.
Sift your flour, cocoa, cinnamon, salt, baking powder and baking soda. In a separate bowl, whisk together the buttermilk, water and vanilla. With your mixer on a low speed, begin adding the contents of each bowl to the butter mixture, alternating between the two until your mixture is fully blended. Then split your batter between the two pans.
Now to make the spice mixture. Mix the sugar cinnamon, cocoa, ginger and cloves in a bowl. I sift the cocoa to get rid of any lumps. I also omitted the sparkle sugar for decoration. If you are using it, spread the sparkle sugar on top of the loaves, then add the cocoa spice topping on top.
Bake for 45-50 minutes. Let cool in pan.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/03/12/ethiopia-with-chocolate-cinnamon-bread/