Cinnamon, cloves, nutmeg, dates, garam masala (weird but true -- especially in banana bread), cocoa....
I am beginning to repeat too many spices in sweet dishes. I don't keep sugar at home and so I try to use spices to "sweeten" food items when I have a craving. But (especially cinnamon), these are beginning to be "ditto spices."
Oh, Falconcy, most elect of culinary delights, can you think of additional spices to be used to sweeten (as with yoghurt (or dairy shakes) or other foods which are tasty sweetened) dishes without too heavily relying on the above selection? As for savory, I can think of a thousand crazy combinations but no so much with the sweet. They seem to all jumble together perfectly melded (which is "imperfect," according to SLD tenets!)