Welcome to our lovely hobby! I'm a newbie myself but I'm already addicted (Stop while you still can!)
You should be fine without them! The cinnamon and clove are just for taste. What you shouldn't modify is:
a) the amount of honey (OG should be something aroud 1.120/1.130). If you don't use enough you may end with an unbalanced mead, too bitter because of the orange pith;
b) the raisins, which act as a nutrient for the yeast (you can, however, substitute them for commercial energizer+nutrient, with no issues, I believe...)
c) the yeast. It's supposed to be crappy so it dies off early. Put a strong yeast and you will end with a dry mead that will be kind of bitter (to my taste, at least)
d) the patience. This is the most important. Beer is fast compared to mead from what I hear (never brewed myself) and you shouldn't compare them when it comes to schedule. Meads can take some months to clear, some more to be palatable and many more to taste delicious. It can be good as soon as you rack it off the lees, but it will be awesome a few months after that, the experts can tell you more about it...
Good luck, brother!