In a saucepan, combine ¾ cup water and 1 ¼ cups sugar over medium heat. Stir until the sugar dissolves.

Add fresh cranberries and let them simmer for about 2 minutes. Remove from heat and allow the cranberries to cool in the syrup.

Once cooled, dip the cranberries in the remaining sugar and sprinkle with the zest if desired. Add fresh rosemary at this point for added flavor.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, beat the 6 egg yolks with ½ cup sugar until thick and pale. Mix in oil, vanilla, and almond extract.

In another bowl, sift together cake flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the yolk mixture.

In a separate bowl, beat the 6 egg whites until foamy. Gradually add the remaining ½ cup of sugar and continue beating until stiff peaks form.

Gently fold the egg whites into the batter. Spread evenly onto the prepared baking sheet.

Bake for 15 minutes or until the cake springs back when touched.

While the cake is baking, whisk the egg white with a pinch of cream of tartar and salt until soft peaks form.

Gradually add 2 tablespoons sugar and beat until stiff peaks form.

Use a piping bag to pipe out small mushroom caps. Allow them to bake at 200°F (95°C) for 2 hours.

In a large chilled bowl, whip the heavy cream until soft peaks form.

Gradually add confectioners' sugar and beat until stiff peaks form. Blend in Frangelico, cocoa powder, hazelnuts, and honey if using.

Once the cake has cooled, carefully unroll it. Spread the whipped cream over the surface, leaving a small border. Roll the cake back up and place seam-side down on a serving platter.

For the ganache, heat heavy cream and pour it over the chopped chocolate. Stir until smooth. Allow it to cool slightly, then pour it over the rolled cake.

Garnish with sugared cranberries and rosemary. Create little leaves with meringue mushrooms around the log for that perfect festive touch.