2 T. unsweetened cocoa powder
2 T. red food coloring
1 cup butter milk { or 1 cup milk, & 1 T. lemon juice or vinegar. Let stand 5 minutes }
1 tsp. salt
1 tsp. vanilla
½ cup butter 
1 ½ cup sugar
2 eggs
2 ½ cups all ~ purpose flour
1 ½ tsp. baking soda
1 tsp. white vinegar
Grease or spray with cooking spray, two 9 inch round cake pan or the spring form cake pans. Pre heat oven to 350º. Make a paste of the cocoa and red food coloring, you can add a few drops of water if needed to make the paste. Set aside. Combine the buttermilk, salt and vanilla. Set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then beat in the cocoa mixture. Beat in the buttermilk mixture alternating with the flour,  beat just until mixed. Stir together baking soda and vinegar, then gently stir into the cake batter. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool, remove from pans, cool cakes completely before frosting.  
Cream Cheese Frosting 
1 package { 8 ounces } cream cheese, softened 
1 T milk 
1 tsp. vanilla 
4 cups powdered sugar 
¼ cup chopped almonds
red candy sprinkles
Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreading consistency. Spread ¼ of the frosting on the top of the first cake layer, place the second layer on top. Spread the remaining frosting over the top and the sides. Sprinkle almonds on top and the sides of the cake. Cut a heart shape out of the center of a piece of paper, place the heart cut out in the center of the top of the cake and sprinkle with red candies. Serves 10