Set some of the orange zest aside for garnish, and place the rest in a saucepot. Crush the cinnamon and cardamom in a mortar, then add to the pot. Add the sugar, brandy, and orange liqueur, and heat slowly. Heat the mixture, stirring constantly, until the sugar dissolves.
Whip the cream.
Remove the pan from the heat, then flambé the alcohol mixture with a long match. Pour in the coffee and stir until combined. Pass through a fine strainer into cups. Top with the whipped cream. Garnish with the pistachios and reserved orange zest and serve immediately.