Preheat your oven to 350°F (180°C). Grease a bundt pan with butter or cooking spray and dust it with cocoa powder.

Brew one cup of fresh coffee and let it cool slightly. Chop the Ritter Sport Lebkuchen.

In a stand mixer, sift together flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt for 30 seconds.

In a separate bowl, whisk together eggs, buttermilk, sour cream, sunflower oil, and vanilla extract until smooth.

Gradually add the wet mixture to the dry ingredients while mixing on low. Slowly pour in the warm coffee until fully incorporated.

Gently fold in the chopped gingerbread chocolate into the batter. Pour the batter into the prepared bundt pan.

Bake for 45-50 minutes or until a skewer comes out clean. Start checking at 45 minutes.

Let the cake cool in the pan for 10-15 minutes then remove it carefully.

Melt the semi-sweet chocolate with coconut oil in a microwave-safe bowl. Stir until smooth.

Once cooled, drizzle the chocolate glaze over the cake and decorate with fresh cranberries and rosemary.