Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans with a dusting of cocoa. In a large bowl, whisk the buttermilk, eggs, oil, and vanilla until smooth, then whisk in the hot coffee.

Sift the flour, sugar, cocoa, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into the wet bowl. Stir gently until no dry streaks remain.

Divide batter between pans and bake 30-35 minutes, until a toothpick comes out with a few moist crumbs. Cool completely on a rack.

Beat cream cheese and butter until fluffy about 2 minutes, then slowly mix in powdered sugar and vanilla, whipping on high for 1 minute until spreadable.

Place one cooled layer on a plate, spread 1 cup frosting on top, add the second layer, and frost the top and sides. Decorate with sugared cranberries and rosemary if you like.