• Preheat the oven to 350ºF. Spray a 10 cup bundt pan with cooking spray containing flour such as Baker's Joy. Set aside.
• In a medium-sized bowl, combine the wet ingredients: beat the cream cheese, powdered sugar, egg, vanilla, and sour cream with an electric mixer until the mixture is smooth and creamy. Set aside.
• In a large bowl, use an electric mixer to combine the melted butter and sugar. Add in the oil and one egg, whisking well. Then, add the remaining egg and the vanilla.
• In a small bowl, combine the dry ingredients by whisking the flour, cocoa powder, baking powder, baking soda and salt. 
• Start by adding the flour mixture and buttermilk combined with vinegar to your wet ingredients. Begin and end with flour. Mix until all the cake ingredients are combined. 
• Once the cake batter is fully mixed, gradually add red food coloring until you reach the desired color. About ½ to ¾ teaspoon should be enough. 
• Spoon about ½ of the cake batter into the bundt pan. 
• Carefully spoon the cheesecake layer into the center of the cake batter, keeping it away from the sides of the cake. 
• Spoon the remaining cake batter over the cheesecake layer. Use a butter knife to gently swirl it in, being careful not to mix it completely. A few swirls are enough.
• Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a knife or a cake tester comes out clean. Let it rest in the bundt pan for 10 to 15 minutes, then turn it out onto a cooling rack to cool completely.
• To make the frosting, mix the cream cheese and butter in a large mixing bowl until smooth and creamy, about 1-2 minutes. Add in the powdered sugar and vanilla and continue to beat until you have a smooth frosting. 
• Place the frosting into 3 piping bags (tips used #2D, 9FT, 336) and create swirls and dots over the crown of the cake as desired. 
• Decorate with the sugared cranberries, gold beads, and rosemary sprigs as desired.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days. 

Sugared Cranberries Directions

• In a large skillet, mix ½ cup of water with ½ cup of white sugar.
• Heat over medium-low until the sugar dissolves. 
• Add the cranberries and stir them in the sugar mixture.
• Use a slotted spoon to take the cranberries out and put them in the refrigerator for at least 1 hour.
• In a medium bowl, put 1 cup of granulated sugar and add the cranberries a little at a time.
• Toss the cranberries in the sugar and let them dry completely before placing them on top of the cake.