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Preheat the oven to 350°F (175°C). Grease a mini cheesecake pan or a jumbo muffin pan.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the eggs and granulated sugar until light and fluffy.
Add the softened butter, honey, Labneh (or Greek yogurt), buttermilk, and Kahlua (or vanilla extract). Mix until smooth.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
In a small bowl, prepare the topping by mixing the brown sugar and cinnamon.
Fill each cavity of the prepared pan about three-quarters full with batter. Sprinkle most of the cinnamon-sugar mixture over the top of each portion, then finish with the remaining topping.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.