Preheat oven to 350 degrees. Grease and flour a 9-inch round cake pan and line with parchment on the bottom. In a large mixing bowl, sift together flour, cocoa, cinnamon, baking soda and salt. In another bowl, combine sugar with the coconut oil, coffee and vanilla extract. Stir well and pour over the dry ingredients, whisking gently to create a smooth batter. Add apple cider vinegar, and stir to combine. Pour batter into prepared cake pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Place chocolate and creamer in a glass bowl. Set over a pot of simmering water. The bowl should not touch the water. Stir mixture as it melts until smooth. Add salt and amaretto, rum or brandy. Turn the cake out onto a plate. Pour ganache on top and spread evenly on the top and the sides. Serve with fresh berries, if desired.