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For the cake:
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Preheat oven to 350u00b0 F.
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In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda, cinnamon and salt. Set aside.
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In the bowl of a stand mixer place eggs, milk, vanilla, and creme fraiche. Mix on low for about 1 minute. Add dry ingredients to wet ingredients and mix on low for about 3 minutes until all incorporated.
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Stir in boiling water and carefully mix on low until batter is smooth (batter will be thin).
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Evenly divide batter into two greased 9 inch cake pans. Bake at 350u00b0F for 30 minutes or until a toothpick inserted in the center comes out clean.
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Remove from oven and set pans on a cooling rack. Cool completely before filling. Then invert them out of the pans and put the first cake on your serving platter.
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For the filling:
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In a small bowl mix together the dulce de leche and creme fraiche, until smooth. Put the filling into a pastry bag with tip or a Ziplock bag with tip cut off. Pipe a border around the outer edge of the first cake. Then fill it in with the remaining dulce de leche mixture and spread evenly with spatula.
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Then place sliced strawberries over the mixture. Place the second cake on top of the first one, lining up the edges. Place cake in fridge while preparing frosting.
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For the frosting:
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Put cream into a medium sized bowl. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to over-beat, or cream will be grainy).
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In another bowl, whisk together mascarpone, cinnamon and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Add food coloring as you fold.
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Using another pastry bag and favorite tip or with a spatula, pipe or spread the frosting over the cake, completely covering it. Then place it in the fridge to set. Keep refrigerated.
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Cupcake recipe adapted from Hershey's Kitchens; filling recipe by The Sweet Chick; frosting recipe adapted from Martha Stewart.
