Preheat oven to 350°F (180°C). Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, cinnamon, baking powder, cardamom, orange zest, salt, ginger, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla. Divide batter between prepared pans, smoothing tops with an of set spatula.

Bake until edges are dry and golden brown, center is slightly shiny, and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

Trim cooled cake layers, if necessary; discard parchment. Place 1 cake layer on a cake plate. Brush top with half of Simple Syrup. Spoon Cranberry Filling on cake top; using an of set spatula, spread into a smooth layer. Top with remaining cake layer, and brush top with remaining Simple Syrup. Spread Pink Glaze on top of cake, letting glaze drip down sides slightly. Garnish with Sugared Cranberries and nonpareils, if desired.