Preheat the oven to 350°F (180°C). Grease a large bundt pan well and dust with cocoa powder. Brew the coffee and let it cool down a bit.

Add the flour, sugar, cocoa powder, baking soda, baking powder, lebkuchen spice, and salt to a bowl and mix until well combined. In a separate bowl, mix the eggs with buttermilk, sour cream, oil, and vanilla extract until well combined. Pour this mixture into the dry ingredients and mix on low. Gradually add the warm coffee while mixing and combine well without overmixing. Fold in the chopped chocolate.

Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a wooden skewer inserted into the cake comes out clean. Let cool inside the pan for 10-15 minutes, then carefully remove from the pan and let cool completely on a wire rack.

For the chocolate glaze, chop the chocolate and combine it with the coconut oil in a microwave-safe bowl. Melt the chocolate slowly in the microwave. Pour the melted chocolate over the cooled cake and decorate with cranberries/raspberries and rosemary. Let the chocolate harden completely before serving.