Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by lining with parchment paper and greasing.

In a large mixing bowl, whisk together the dry ingredients: granulated sugar, light brown sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.

In a medium bowl, mix together the wet ingredients: eggs, egg yolks, whole milk, sour cream, vegetable oil, and vanilla extract until smooth.

Combine the wet ingredients with the dry ingredients, stirring slowly to avoid over-mixing. Add the espresso powder and freshly boiled water; mix until just combined.

Evenly divide the batter among the prepared pans and bake for 27-30 minutes or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.

Mix cornstarch with cranberry juice to create a smooth mixture.

In a saucepan, combine cranberries, water, sugar, and salt and cook over medium heat until the cranberries start to soften.

Stir in the cornstarch mixture and cook until thickened. Remove from heat and add orange juice and vanilla extract. Let cool.

Beat butter and mascarpone cheese until smooth. Gradually add confectioner’s sugar, vanilla extract, salt, and whole milk, beating until fluffy.

In a saucepan, combine sugar and water to make a syrup. Add cranberries and simmer for about 2 minutes.

Remove cranberries, shake off excess syrup, and roll in sugar until coated. Allow to dry.

Level the cooled cake layers. Place the first layer on a serving platter, spread with frosting, and add a layer of cranberry filling.

Repeat with the second layer and place the third layer on top. Cover the entire cake with remaining mascarpone frosting.

Decorate with sugared cranberries and sprigs of rosemary.