Preheat oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper rounds then set them aside.

In a large bowl, whisk together the gluten free flour, xanthan gum, granulated sugar, baking soda, salt, cinnamon, ginger, nutmeg, and ground cloves. Set aside.

In a medium-large bowl, whisk together the light brown sugar, eggs, molasses, buttermilk, oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined. Gently stir in the hot water until completely combined.

Transfer the batter to the prepared baking pans, dividing it evenly between the 3 pans.

Bake the cakes on the center rack of the oven at 350 degrees for 30-35 minutes or until a cake tester comes out with a few crumbs attached.

When the cakes are done baking, cool on a wire rack for 20 minutes. Then remove the cakes from the pans, discard the parchment paper, and cool on wire racks until cooled completely.

Once the cakes are cool, frost with cream cheese frosting and decorate with sugared cranberries and sugared rosemary.

Once frosted, refrigerate the cake. Bring to room temperature for 30 minutes before serving.

Refrigerate leftovers wrapped tightly with plastic wrap or slice and freeze.