Place the cloves, cinnamon sticks, and water in a small saucepan. Bring to a low boil before adding the butter. Once the butter has melted, add the dark brown sugar. Cook until the sugar is dissolved. Cover and simmer for 5 minutes. Remove from heat and steep for 10 minutes before straining. Pour 5 ounces of mixture over 1 ½ ounces Port Cask Finished Virginia-Highland Whisky. Top with whipped cream.