Preheat oven to 350°F (175°C). Spray a 12-cup Bundt or tube-cake pan with cooking spray (Pam for Baking works well) or grease and flour the pan; set aside.

In a large bowl, combine eggs, pumpkin puree, sugar, oil, sour cream, vanilla extract, butter extract, cinnamon, pumpkin pie spice, allspice, and cloves. Whisk to combine until the mixture is smooth and silky. (If you don’t have all the spices, just use what you have on hand).

Add the flour, baking soda, and salt. Stir until just combined; do not overmix, or the gluten will over-develop, and the cake will be tougher.

Fold in the chocolate chips and pour the batter into the prepared pan. Smooth it lightly with a spatula if necessary, and give the pan a slam on the counter to release any air bubbles.

Bake for 38 to 42 minutes, or until the top has set (it may crackle, which is fine) and is golden. A cake tester, toothpick, or blade of a knife inserted into the center should come out clean (due to the chocolate chips, you may hit some chocolate patches with the insertion test).

Allow the cake to cool in the pan for about 15 minutes before inverting and releasing it onto a wire rack to finish cooling. While the cake cools, prepare the ganache.

Place chocolate chips in a medium microwave-safe bowl and heat on high power for 1 minute to soften the chocolate; set aside.

In a small microwave-safe bowl or measuring cup, heat the cream (or half-and-half) on high power just until it begins to bubble and show signs of boiling, about 1 minute.

Pour the hot cream over the chocolate and let it stand for about 1 minute. Whisk vigorously until the chocolate has melted, and the mixture is smooth and velvety.

Add vanilla and the optional alcohol (if using), and whisk to combine. Set the bowl aside for about 5 minutes, allowing the ganache to cool and thicken slightly.

Whisk the mixture briefly before preparing to drizzle it over the cooled cake. The ganache will set up a bit with time but remains quite viscous and drippy.