Preheat the oven to 350°F (180°C). Grease two 9-inch (23cm) cake pans with baking spray. Line each pan with a 9-inch round of parchment paper (to do this, place the pans on two sheets of parchment, trace around them with a pencil, and cut out the circles). Set the prepared pans aside.

In a large bowl, whisk together the wet ingredients and set aside. In a medium bowl, whisk together the dry ingredients. Gradually add the dry ingredients to the wet ingredients, whisking gently between each addition until fully combined.

Pour the batter evenly into each prepared pan and bake for 23-25 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool completely.

For the frosting: Beat the cream cheese and powdered sugar together until smooth. Add the vanilla, cinnamon, and nutmeg, and continue beating until smooth. Transfer half of the frosting into a pastry bag fitted with a round tip, ½-inch (1.27cm) in diameter.

Remove the first cake layer from the pan and place it on a cooling rack, upside down. Gently peel off the parchment paper and transfer the cake to a cake stand using a cake lifter (a wooden cake stand adds a nice touch!). Pipe small “Hershey Kiss-sized” dollops of frosting all around the perimeter of the cake, working from the outside in until the entire layer is covered.

Remove the parchment paper from the second cake layer and place it on top of the first layer. Pipe small mounds of frosting all around the top layer.

Refrigerate the cake uncovered until ready to serve. Take it out of the refrigerator 30 minutes before serving to allow it to come to room temperature. This will create a smoother, lighter texture for the frosting. Dust the top with powdered sugar for a snowy effect, then arrange rosemary sprigs around the base of the cake, overlapping them. Add cranberries in small groupings of two or three for a festive finish.