1. Preheat the oven to 350°F and grease a 10 to 12 cup bundt pan very well.

2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and mix until mostly combined.

5. Slowly add the hot coffee and stir gently until the batter is smooth and evenly blended.

6. Pour the batter into the prepared bundt pan and smooth the top.

7. Bake for 45 to 55 minutes, or until a toothpick inserted comes out with a few moist crumbs.

8. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.

9. Heat the heavy cream until hot, pour over the chocolate chips, let sit for 1 minute, then stir until smooth to make the ganache.

10. Spoon the ganache over the cooled cake, letting it drip naturally down the sides.

11. Dust lightly with powdered sugar and decorate the top with cherries, gold candies, and sugared rosemary to create a Christmas wreath look.