In a small bowl, mix the brown sugar and the cinnamon. Set aside.

Preheat the oven to 325 degrees. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.

In a medium sized bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, and sugar on high until fluffy and smooth, about 4 minutes.

Add the eggs, one at a time, to the bowl and beat on medium until well incorporated. Scrape down the sides after each addition. Add the vanilla extract and beat on medium speed for another minute.

Turn the mixer to low and add ½ of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk and blend well, followed by the rest of the flour mixture, and the rest of the buttermilk. Don’t over mix. Once the flour is incorporated, stop.

Pour half of the batter into the cake pan, sprinkle the cinnamon sugar on top, and then fill the pan with the rest of the cake batter.

With the back of a spoon evenly distribute the cake batter to the edges of the bundt pan.

Bake for 45-50 minutes, or until an inserted tooth pick comes out mostly clean. Mine took exactly 50 minutes, but my oven runs a little hot.

Let the cake completely cool in the bundt pan for about two hours.

Using a pastry brush, coat the cake in the melted butter.

Combine the ¼ cup sugar and 2 teaspoons cinnamon and sprinkle it onto the top and sides of the cake. To coat the sides, it's best to use your hand with the mixture and press the cinnamon sugar onto the cake.

In a drip bottle, drip the cinnamon ganache. Serve the cake at room temperature.

Heat the heavy whipping cream in a microwavable bowl for 1 minute.

Place the cinnamon chips in a small bowl. When the cream is hot, pour it over the cinnamon chips, cover with plastic wrap, and let it sit for 5 minutes.

Stir to combine.