Preheat the oven to 325°F.
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together until well combined. Set aside until needed.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla and almond extracts.
Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the sour cream and oil.
Reduce the speed to low and add in the flour mixture, mixing just until combined. Finally, fold in the mini chocolate chips.
Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. Scrape the batter into the prepared pan.
Bake for 55 to 60 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan, set on a wire rack, for 10 to 15 minutes. Then invert the cake onto the rack and cool completely, about 2 to 2 and ½ hours.
Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
Warm the cream over medium heat until it comes to a boil. Remove from heat and pour the hot cream over the chopped chocolate and let it sit for 1 minute, then whisk until smooth. Whisk in the corn syrup (if using).
Slowly spoon the glaze over the cake, letting it drip down the sides. Allow the glaze to set for at least 20 minutes before slicing and serving!
