Preheat your oven to 350 degrees F and spray a regular sized cake pan with non-stick baking spray. Set aside.
In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ginger, nutmeg, cardamom, and cloves.
Using your stand mixer fitted with the flat beater attachment (or your hand mixer), beat together the butter and sugars until light and fluffy; for about 2-3 minutes. Add in the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Add in the molasses and vanilla and beat to combine. Scrape down the sides of the bowl again as needed. Add the dry ingredients (in three additions) and the Milk (in two additions), alternating, beginning and ending with the dry ingredients. Beat just until incorporated.
Pour the cake batter into cake pans and smooth the top with the back of a spoon or an offset spatula. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for at least 20 to 25 minutes.
While our cakes are cooling, make cream cheese frosting.
For the cream cheese frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add vanilla extract, cinnamon* and powdered sugar and mix until pale and fluffy.
To decorate the cake:
Using an offset spatula, frost the cakes. Remove some of the leaves from the fresh rosemary sprigs at the bottom of each sprig. Place each rosemary sprig into the cake, top part of the rosemary sprig into the cake first so the ends sticking up look like the tops of trees.
Place the sugared cranberries on top of the cake, next to the rosemary sprigs and dust the tops of the rosemary sprigs with the powdered sugar. Slice cake and enjoy.
*If you are feeling extra festive, add 1 teaspoon of ground cinnamon, enjoy!