Preheat oven to 350F. Grease and flour four 6" round cake pans. Set aside.
In a medium-sized mixing bowl, whisk together flour, baking powder, nutmeg, cinnamon and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy. Add sugars and mix on medium-high until fluffy and lighter in color. Reduce speed and add one egg and mix until fully incorporated. Repeat with the second egg. Add vanilla and mix until combined.
Add 1/3 of the flour mixture and mix until combined. Add half of the eggnog and continue mixing. Repeat and then finish with the last 1/3 of the flour mixture. Mix just until combined.
Pour evenly into prepared pans. Bake for 20 - 25 minutes, until a toothpick inserted into the middle comes out clean. Let cool and then level the cake layers.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until smooth. Add 1 cup of powdered sugar and 1 Tbsp. of eggnog and mix until combined. Continue alternating until you get the desired consistency.
Add cinnamon, nutmeg, vanilla extract and pinch of salt. Mix until combined. Increase speed to medium-high and continue mixing until fluffy, about 2 minutes. Frost the cooled cake.
To create the snow-capped mountains, melt the almond bark in a glass cup (I microwaved it for about 1 1/2 minutes and then stirred until smooth).
Dip the tip of the cone into the melted almond bark. Place on a wire rack (round side down) and sprinkle with white or clear sprinkles. Place on top of cake to decorate!