Grease and flour a large-size or standard-size muffin tin. Preheat oven to 350º F (180º C).
In a small saucepan over medium heat, stir the brown sugar and water just until the sugar dissolves (Remember: You are NOT making a simple syrup). Remove from heat and set aside until cool. Whisk the sifted flour and spices on top of the water-sugar mixture. Add the cocoa powder and oil, whisking well. Dissolve both the baking soda and powder in milk and add to the batter. Add in the beaten yolks, honey, salt, and vanilla, stirring until combined.
In a mixer, beat egg whites until stiff peaks form. Gently fold in the beaten egg whites into the batter in 2-3 different additions to make the batter more aerated. Put into the tin (fill each well 3/4 full) and bake for about 20 minutes (standard) or 27-30 minutes (large). You will end up with the fluffiest cakes ever. Please, do not overbake or the cakes will turn out dry.
When cakes are cool, using a serrated/bread knife, remove top of the cakes. I reserved mine to make cookie sandwiches (whoopie pies). Next, slice cake so you end up with 3 layers. Spread them with dulce de leche. When cakes are assembled, brush them with simple syrup (this will help avoid releasing crumbs into the melted chocolate and will keep the cakes moist).
Place the cake on a fork and bathe in the melted chocolate. Place on a rack with a baking sheet underneath, and let excess chocolate drain off of the cake onto the baking sheet below. Transfer them to a baking sheet lined with parchment paper and let the chocolate set in the refrigerator for about 20-30 minutes.
Then, decorate each pão de mel as you wish. For mine, I used flower-shaped cupcake liners, ribbon tied around the middle, and Wilton sugar flowers. I also used melted pink chocolate melts to fill molds for the pink sculptures on top of our mini cakes.