In a bowl, cream together butter and sugar until light and fluffy.

Add in the eggs, one at a time until well combined.

Add the vanilla and mix.

In a separate bowl, whisk together the dry ingredients (flour, salt, baking powder, and spices).

Alternate adding flour mixture and milk to the butter and sugar, starting and ending with the flour until all the ingredients are well combined, but not overmixed.

Divide evenly between the two pans and place in the oven to bake for approximately 25-30 minutes, until a knife comes out cleanly.

Allow to cool on a rack for 10 minutes before flipping the cake out of the pan and allowing to cool completely before assembling.

In a medium sized saucepan, place the cranberries, sugar and salt over medium/low heat and cook until the cranberries start to burst.

Add the water and continue to cook for another 5 minutes.

Remove from heat and allow to cool completely. (Can be made ahead of time and placed in the refrigerator.)

Combine the sugar and water in a small saucepan over low heat to allow the sugar to dissolve completely.

Remove from heat and allow to cool.

Using a hand (or stand) mixer, beat together the cream cheese and butter.

Add powdered sugar and beat until smooth and creamy.

Add the vanilla and mix.

To make the sugared cranberries:

Heat ½ of the sugar with the water until sugar is dissolved and add in the cranberries.

Remove from heat and strain off the excess water before rolling the cranberries in the remaining sugar to coat the outside.

On a plate/cake stand place the first layer flat side up in the center of the plate.

Brush the top with half of the simple syrup and then spread the cranberry filling evenly on top.

Place the second layer, flat side down evenly on top of the first layer.

Use the remaining simple syrup and brush the top of the cake.

Add the frosting on top, pushing it to the edges to allow it to slightly drip down.

Arrange the sugared cranberries in a pile in the center of the cake.