Meanwhile, in a small dry skillet, toast the coconut over moderate heat, stirring constantly, until just lightly browned, about 2 minutes. Transfer to a small bowl and let cool. Stir in the cardamom, cloves, 2 tablespoons of the sugar and 1/4 teaspoon of the cinnamon. In another small bowl, whisk 1/3 cup of the sugar with the remaining 1 tablespoon of cinnamon, the allspice and the chipotle and ancho chile powders. In a third small bowl, whisk 1/4 cup of the cocoa powder with the five-spice powder and the remaining 1/3 cup of sugar. Put the remaining 1/4 cup of cocoa in another bowl.