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Preheat oven to 325°F. Lightly coat a 9-inch springform pan with cooking spray; line bottom with parchment paper; coat with cooking spray. Sprinkle with flour; shake out excess; set aside.
In a food processor, combine almonds, 2 tablespoons granulated sugar and flour. Cover; process until ground, 1 to 2 minutes.
In a large heavy saucepan, combine Mexican (or semisweet) chocolate, semisweet chocolate and butter. Cook over low heat, stirring occasionally, until melted; cool for 5 minutes.
Meanwhile, combine egg yolks, coffee, vanilla, almond extract and salt in a large bowl. Stir in almond mixture, chocolate mixture, chile powder (or cayenne), if using, and 1/4 teaspoon cinnamon. In another large bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, beating until stiff peaks form, 1 to 2 minutes. Fold whites into chocolate mixture. Pour into pan.
Bake for 35 to 40 minutes or until just set. Transfer pan to a rack; cool for 1 hour (center will sink as cake cools). Refrigerate for at least 3 hours.
To unmold cake, use a small sharp knife to loosen cake from sides of pan; remove sides of pan. Invert cake onto a plate and remove pan bottom and parchment paper. Invert cake again onto platter.
In a chilled bowl, combine whipping cream, confectioners’ sugar and the remaining 1/4 teaspoon cinnamon. Beat until soft peaks form. Top with whipped cream. Sprinkle with almonds and crushed chipotle, if desired.