Preheat oven to 325°F. Spray 2 (6-well) mini Bundt pans or 12 mini-Bundt pans with baking spray with flour.

For cakes: In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla and almond extract. Spoon batter into prepared pans, filling about two-thirds full.

Bake until a wooden pick inserted near center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.

For glaze: In a medium microwave-safe bowl, combine chopped chocolate, butter, corn syrup, cream, and vanilla. Microwave on medium for 1 minute; stir. Microwave until melted and smooth, about 30 seconds more. Spoon glaze over cakes. Garnish with gold leaf, if desired.