Preheat oven to 350°F. Line two or three 8 or 9-inch cake pans with parchment paper and grease with butter and flour or non-stick baking spray.

Beat the butter and brown sugar with an electric mixer until pale and creamy, about 3-4 minutes on high.

Add the eggs one at a time, mixing and scraping the bowl down after each addition. Mix in the vanilla and molasses.

In a separate bowl combine the flour, baking powder, baking soda, salt, ginger and cinnamon. Add to the molasses mixture in 3 additions alternating with the brewed coffee. Scrape down the bowl as needed, and mix only just combined.

Divide the cake batter between the prepared cake pans. Bake until edges pull away from the pan and the centers of the cake bounce back when gently pressed, about 25-30 minutes.

Let cakes cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Make ahead: Cake layers can be made in advance. Wrap in plastic wrap and store in the fridge for up to 3 days or in the fridge for 1 month or more.

Beat the cream cheese and butter until smooth.

Add the powdered sugar, salt, and vanilla bean seeds and beat on high speed until light and creamy, 2-3 minutes.

Heat the water, brown sugar, and rum over the stove or in the microwave until sugar is dissolved.

Place one cake layer on a cake stand or plate and brush with some simple syrup, if using. Cover with approximately 2/3 cup of the buttercream.

Repeat with remaining cake layers.

Store cake in fridge until ready to serve.

Heat the water and 1/2 cup of the sugar over the stove or microwave until sugar is dissolved.

Add cranberries and stir until completely covered with the syrup. Remove cranberries with a slotted spoon and place on a wire rack set over a sheet pan. Repeat with rosemary sprigs and sage leaves.

Let dry for at least 1 hour.

Toss cranberries and herbs with remaining sugar until completely covered. If making in advance of decorating cake, be sure sugared cranberries and herbs are completely dry before storing.