I can really only vouch for the recipe as written, which is without the brown sugar, honey or spices.
I really think that IF you were going to do spices, which I don't recomend, that'd be far too much cloves. A much better method for adding spice (IMHO) is to mull the cider when you serve it. As for the camomile, seems strange, the point of adding the black tea is for the tannins to add body.
I've gotten a spicy or herbyness to the cider before, but they were all yeast-driven esters from doing the recipe with a belgian yeast. WLP530 in paticular was very interesting in this respect, if that's what you're going for.
Any time that you add more fermentables (honey, brown sugar) the end result will be drier, not sweeter, and will take way longer to age out in the long run. Again, I really suggest doing as the recipe is written, as that is what gives me the best results, but you are certainly more then welcome to do whatever you want with it. It's your cider afterall.