For the chocolate cake:

1. Preheat oven to 325 degrees.
2. Prepare 3 half-sheet trays generously sprayed with non-stick spray and a Silpat (any nonstick mat or parchment paper should work, too).
3. In a large stainless-steel bowl, bloom your cocoa powder with all of the hot water and whisk until smooth, set aside.
4. In the bowl of a stand mixer with the whisk attachment, whisk your egg yolks until pale and fluffy on medium high.
5. Slowly stream in the canola oil and whip until doubled in size.
6. Slowly stream in your water/cocoa mixture.
7. Remove the yolk mixture into a separate bowl and wash your mixing bowl out so there is NO oil residue left over.
8. In a separate stainless-steel bowl, sift all your dry ingredients together.
9. Fold the yolk mixture with the dry mixture until there are no dry spots, set aside.
10. In the bowl of your stand mixer, place your egg whites and cream of tartar.
11. Whip the egg whites slowly and add your sugar a few tablespoons at a time until fully incorporated.
12. Once all your sugar is added, add your vanilla.
13. Whip until you have medium stiff peaks.
14. With a rubber spatula, fold your whites into the other mixture.
15. Fold until there are no visible whites, but do not over mix because you will lose air.
16. Once mixed, take your sheet trays and fill each one with 900 grams of batter.
17. Even out the batter with an offset spatula and bake for 10-15 minutes or until cake springs back when touched.
18. Place on a rack to cool for about 5 minutes while you prepare your parchment paper and powdered sugar.
19. Using a full sheet of parchment paper, place piece flat on your table and, using a sifter, generously sprinkle powdered sugar.
20. Flip your cake onto the parchment and remove the Silpat from the back.
21. Add more powdered sugar to the top of the cake and then gently roll onto a log with the long side.
22. Let sit rolled up until COMPLETELY cooled.
23. Unravel and fill with filling.

For the cherry liquor simple syrup:

1. Bring water and sugar to a boil in a small saucepan.
2. Add in cherry liquor.
3. You can adjust the amount of cherry liquor if you want a stronger syrup.
4. Let cool completely before using.

For the cherry whipped filling:

1. Whip butter and cream cheese (or mascarpone) together in a stand mixer with a whip attachment. If using mascarpone, you’ll want to strain out some of the liquid using a cheese cloth or else your filling may seem wet.
2. Slowly add in your sifted powdered sugar, one cup at a time.
3. Once the powdered sugar is fully incorporated, add in your cherry juice, salt, and vanilla bean paste.
4. Once everything is mixed together, remove the bowl and the whip, and using a rubber spatula, fold the freeze-dried cherries into the filling.
5. You’ll want to spread this on your COOLED cake at room temperature.

For the meringue mushrooms:

1. In a medium saucepan, combine sugar #2 and water.
2. Cook on medium until it reaches 240 degrees.
3. While the sugar syrup is cooking, gather a stand mixer bowl and add in the egg whites, cream of tartar, and salt.
4. With a whisk attachment, whip the egg whites on medium high and slowly add in sugar #1 as soon as the whites look foamy.
5. Add about a tablespoon at a time until fully incorporated.
6. While your whites are whipping, your syrup should be starting to reach 240 degrees.
7. After it reaches 240 degrees, remove from the heat and with your mixer still on medium, slowly stream in the sugar syrup.
8. Be careful to not let splatter around the sides of the bowl.
9. Whip on high once all incorporated until stiff peaks form.
10. Pipe into mushroom shape and bake at 220 degrees  for 2 hours, keeping the oven CLOSED or they will crack.

For the chocolate ganache: 

1. Bring your heavy cream and cherry concentrate to a scalding boil in a small saucepan.
2. Break up your chocolate into small pieces.
3. Pour heavy cream mixture over chocolate.
4. Add salt and vanilla.
5. Let sit until chocolate is completely melted.
6. Let come to room temperature.
7. With a stand mixer and whisk attachment, pour ganache into bowl and whip on medium until double in size.
8. Use to decorate.

For the sugared rosemary: 

1. Dip desired amount of rosemary sprigs into the cherry simple syrup.
2. Place on sheet tray with a wire rack and let dry until tacky.
3. Using granulated sugar, roll rosemary around until fully coated.
4. Use as needed for decoration.

For the spiced joconde sponge:

1. Combine sifted almond flour, powdered sugar cake flour, spices, and eggs-whip until light and airy approximately 5 minutes.
2. Separately whip whites to a soft peak-slowly rain sugar over whites and continue to whip to just firm peak-gently fold into spiced base. When meringue is almost incorporated, fold in melted butter, making sure to thoroughly blend throughout batter.
3. Spread joconde sponge evenly over a Silpat lined ½ sheet tray.
4. Bake at 400 degrees until till golden brown and just firm to the touch-time will vary based on oven used, normally no more than 10 minutes, cool completely. Carefully remove from Silpat and cut into three EVEN portions (approx. 5.5 inches x11.5 inches). Note: Freezes well, can freeze for easy removal from Silpat.
5. This makes a thin joconde layer-if a slightly thicker layer is desired convert ingredients by 1.5x.

For the orange syrup:

1. Combine all ingredients in a stainless pot, bring to a boil.
2. Allow to cool, store in refrigerator until use.

For the pistachio french buttercream:

1. In a mixer with whip attachment-whip egg yolks and sugar on high speed for 5 minutes to create a ribbon.
2. Begin the syrup by combining sugar, corn syrup and water in a stainless-steel pot, brush down sides of pot with a wet brush before heating (to dissolve any sugar crystals on side of pot). Bring to a boil, continue to cook until registers 240 Fº, turn off heat.
3. With the mixer on low speed-carefully pour syrup into (ribbon) yolk base in a steady stream-between the whip and side of the bowl-turn speed to high and whip till cooled (room temperature).
4. With the mixer on low speed add butter to the cooled base, turn mixture up to medium speed-continue to whip until a smooth buttercream is achieved. Add vanilla and pistachio paste, mix to thoroughly incorporate.

For the raspberry ganache: 

1. Bring heavy cream to a boil in stainless steel pot. Turn off heat, pour over ruby chocolate in a bowl, allow to set 5 minutes.
2. Pulse with immersion blender or stir gently with wire whip.
3. Add softened butter and raspberry concentrate, blend to incorporate.
4. Refrigerate until use, with plastic wrap touching top of ganache, can be frozen.

For the dark chocolate and oil mixture:

1. Melt chocolate either in a dry bowl over a water bath or in microwave.
2. Add oil, blend to smooth.
3. Does not require refrigeration, store at room temperature. Can be reheated.

For the dark chocolate and butter glaze:

1. Melt chocolate either in a dry bowl over a water bath or in microwave.
2. Add butter and corn syrup. Stir to incorporate. Should be easily pourable/spreadable consistency when used.
3. Store in refrigerator.

For the marzipan:

1. Combine almond paste and corn syrup thoroughly.
2. Add powdered sugar until a smooth pliable consistency is achieved, may need more than amount in formula as almond paste texture varies by brand.
3. Add desired color(s).
4. Store in an airtight container at room temperature.

To assemble:

1. Place a half sheet of parchment on work table-place one of the pre-cut joconde sponge layers on parchment.
2. Thoroughly coat first joconde layer with warm chocolate/oil mixture-flip over onto parchment paper and brush other side of joconde with orange syrup. Pipe or spread an even layer of pistachio buttercream-approximately same thickness as the joconde layer.
3. Place second joconde sponge on top of buttercream layer and brush with orange syrup, if buttercream seems soft refrigerate to firm before next step.
4. Pipe or spread an even layer of the raspberry ruby chocolate ganache over soaked joconde layer-approximately same thickness as the joconde and buttercream layers. If ganache is a bit firm allow to soften to room temperature or loosen with a spatula.
5. Place third joconde layer on top and brush with orange syrup. Apply an even layer of pistachio buttercream, approximately same thickness of previous layers.
6. Place in refrigerator to set (may freeze at this point). When firm, place a clean piece of parchment paper on top of buttercream and flip assembled cake over using a sheet tray on top.
7. Peel off the parchment paper from chocolate coated bottom and replace with a new piece of parchment paper. Flip back over and smooth pistachio buttercream top if necessary.
8. Place cold assembled cake on a wire rack over a sheet tray.
9. Pour the dark chocolate/butter glaze (should be a fluid consistency) over top of firm buttercream. Quickly spread with an offset palette knife to coat and achieve a smooth even finish. Place in refrigerator to set.
10. Once the chocolate/butter glaze is set, using a warm knife, square off sides of cake, cleaning knife after each cut. Slip off parchment paper and place on same size cake board or desired serving platter.
11. Complete with a festive garnish of marzipan holly and fresh raspberries. Optional: additional chocolate décor garnish.

For the pistachio pastry cream:

1. Combine whole milk and 2 ounces of sugar in a pot.
2. In a bowl, whisk together whole eggs, egg yolks, sifted corn starch, and remaining sugar.
3. Put butter and vanilla in small cup to the side.
   Take pot and cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.
4. Carefully temper 6-8 oz of milk into egg mixture, then turn the remaining milk back on medium-high heat. Once it begins to boil, quickly whisk egg mixture into milk.
5. Cook, stirring constantly, until the cream is thick. As soon as thickens to the consistency of pudding, remove from the heat and let cool until 140 degrees.
6. Add butter and vanilla, and mix until it becomes a smooth, even consistency.
7. Then blend in pistachio cream until no longer streaky. Let cool completely.

For the tart dough:

1. Combine flour, sugar, and baking powder in a bowl.
2. Add butter and blend until smooth, either by hand or in food processor.
3. Add egg, egg yolk, and water. Mix until it forms a smooth ball.
4. Form into tart pans and bake at 350 degrees until golden brown.  Approximately 20 minutes.
5. Let cool and unmold.

To assemble:

1. Loosen pistachio pastry cream in a mixer, then put into cooled tarts, fill but leave a small space up top. (Around ½ cm.)
2. Fold in ½ cup of pastry cream into 2 cups of a basic whipped cream, use to decorate top of tart.
3. Add other decorative toppings if you’d like.