Preheat your oven to 350°F (180°C). Grease a large bundt pan thoroughly and dust it with cocoa powder. Brew fresh coffee and allow it to cool slightly. Chop the chocolate that will be mixed into the batter.

In a bowl, combine all-purpose flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt. Mix until fully blended.

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

Pour the wet mixture into the dry ingredients in the stand mixer bowl. Mix on low speed and gradually add the warm coffee until the batter is smooth.

Gently fold the chopped Ritter Sport Lebkuchen chocolate into the batter with a spatula.

Pour the batter into the prepared bundt pan. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the bundt pan for 10 to 15 minutes. Invert the cake onto a wire rack to cool completely.

Chop the semi-sweet chocolate and place it with the coconut oil in a microwave-safe bowl. Melt the chocolate gently in the microwave, stirring until smooth.

Pour the melted chocolate glaze over the cooled cake, spreading evenly. Decorate with fresh cranberries and/or raspberries and sprigs of rosemary.

Allow the chocolate glaze to harden completely at room temperature before slicing and serving.