Prepare the chocolate cake recipe as per the instructions on that post and bake the batter into 2-8" pans

While the cake is baking, prepare the ganache recipe

Pour about ¾ cup of the ganache into a small bowl and refrigerate to set ~ this will be to pipe into the pine cone shapes

Allow the other ganache portion to set at room temperature, some for the filling and the rest to pour over the cake later.

Once the cakes are completely cooled, spread about ½ cup of the room temperature ganache in between the layers as the filling, then pour the remaining ganache over the cake for the icing, refrigerate to set

Place the cold ganache into a pastry bag and pipe small logs onto the top of your cake then arrange the sliced almonds over each log to make a pine cone decoration

Decorate with rosemary sprigs if desired