Preheat oven to 350°. In a metal bowl or top of a double boiler over barely simmering water, melt chocolate and butter; stir until smooth. Cool slightly.
In a large bowl, beat eggs and sugars until blended; stir in chocolate mixture. In another bowl, mix flour, cocoa, spices and salt; gradually add to chocolate mixture, mixing well.
Fill greased mini muffin cups almost full. Bake until centers are set, 12-15 minutes (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely.
In a small metal bowl or top of a double boiler over barely simmering water, melt chocolate chips and butter with corn syrup, stirring until smooth. Remove from heat; cool until slightly thickened, about 30 minutes.