Preheat oven to 325 F. Grease and flour bundt pan and set aside.
In bowl of stand mixer fitted with whisk attachment add butter and beat on medium speed for 2 minutes.
Add sugar, while continuing on speed 2, a 1/4 cup at a time ensuring all sugar is incorporated before the next 1/4 cup is added.
Meanwhile place Mexican chocolate, 1/2 teaspoon vanilla, and 1/4 cup almond milk in a double broiler. Stir chocolate until smooth. Set aside to cool.
Add eggs, one at a time, to butter maintaining beater on speed 2. Wait until first egg is incorporated before adding next egg.
In a separate bowl combine flour, cinnamon, and baking soda. Whisk to combine.
In another small bowl combine remaining vanilla, almond milk, and lime juice. Stir to combine.
Add 2/3 of the melted chocolate to batter and beat until fully incorporated. Next add flour mixture and almond milk mixture to chocolate batter, alternating between both while beginning and ending with the flour.
Pour batter into prepared bundt pan and transfer to oven. Bake for 1 hour, or until a skewer piercing the center emerges clean.
Remove cake from oven and allow to cool on a wire rack for 20 minutes.
Flip pan over onto wire rack. Once the cake comes out clean, flip right side up and allow to cool completely on wire rack.
In a small bowl combine remaining chocolate sauce, cinnamon, agave and heavy cream. Pour over cake before serving.