Preheat Oven to 350.  
Line bottoms of large muffin tins with parchment paper and spray tins and paper with cooking spray; set aside.					
Mix flour, baking powder, baking soda, spices and salt together in a large bowl and set aside.  
In mixer, beat butter with brown sugar, molasses and vanilla for 2 minutes. Add eggs one at a time with mixer running at low speed. 
After all eggs have been added, beat at medium-high speed for 3 minutes.
Add flour mixture and beat on low speed until combined. 
Stir in Dole Pineapple. 								
Divide batter amount into 12 prepared muffin tins. 
Bake at 350 for 25 minutes or until done.								
Let cool 5 minutes. 
Remove cakes from pan and set on a wire rack to cool completely.								
Once cool; pipe each cake evenly with “Ginger Meringue' and torch to brown each cake evenly.  
Serve with Sangria Sauce.						
								
Ginger Meringue: 
In a small bowl, thoroughly combine sugar, cream of tartar and ginger.	
Set aside. 
Add egg whites on top of double boiler set over simmering water. Whisk in sugar mixture and continue whisking until mixture reaches 160'; it will take about 10 minutes. 
Immediately pour egg white mixture into a mixer bowl set with whip attachment and whip on high for 5 minutes.				
Spoon meringue into a pastry bag fit with a large tip and pipe onto cooled cakes.								
Using a small kitchen torch; flame meringue until evenly browned. 
Set each cake onto a serving plate.								

Sangria Sauce: 
Add Chardonnay and cloves to saucepan and reduce wine to 1 cup at a low simmer. 
Remove cloves. 
Add blueberries and pineapple to pan. 
Mix together cornstarch and water in a small bowl. 
Add sugar and cornstarch mixture to pan and cook over medium heat stirring constantly until mixture comes to a boil. 
Continue cooking and stirring for 1 minute. 
Put fruit mixture into a bowl to cool to room temp.		
								
Divide evenly among cake plates. Serve.