Preheat oven to 350.

Spray 3" round cake pans with non-stick cooking spray and line with parchment paper, set aside.

In bowl with electric mixer or in bowl of stand mixer, mix together your butter and sugars until light and fluffy, about 2-3 minutes. Add in your molasses and eggs and keep mixing until smooth.

In another bowl mix together your flour, baking powder, baking soda and spices.

Alternate adding your flour mixture and milk into butter mixture in about 3 additions.

Once everything is blended, distribute evenly in prepared pans and bake for about 30 minutes or until cake springs back and toothpick comes out clean.

Remove from oven and let cool in pans for about 5 minutes, then run knife around edges of pans and turn cakes out onto wire racks to cool completes.

In bowl of stand mixer add your whipping cream, powdered sugar and pudding mixture and beat on medium speed until thick and fluffy.

Add in your vanilla and milk one tablespoon at a time until you reach your desired consistency.

In stand mixer beat together your cream cheese and butter until smooth.

Add in powdered sugar one cup at a time until desired consistency is reached.

Add one cake layer to cake round, turntable or cake stand.

Add about 1 cup of your filling into a piping bag with tip cut off.

Pipe an circle around the edge layer of cake to create a dam.

Spread about 3/4 of filling into center of cake.

Top with another layer and repeat this step and then top with final layer.

Frost top and outsides of cake with cream cheese frosting reserving about 1 cup.

Place reserved frosting in piping bag fitted with a 1M open star tip and pipe swirls around the top of cake.

If you want to create the indents around the cake, take an off-set spatula and gently press against frosting and spin cake and drag along cake until you reach the top.

Top your swirls with decorators sugar and cranberries if desired.