Preheat oven to 350 degrees Fahrenheit.

Line a full-sized baking sheet with oil and then a piece of Gefen Parchment Paper on top.

Combine the flour, sugar, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Mix to combine.

Pour in the oil, honey, eggs, cooled coffee, and apple juice.

Mix well and pour the batter onto the prepared sheet pan.

Bake for 20-25 minutes, until golden and an inserted toothpick comes out clean.

Cool completely and freeze before continuing for best results.

In the bowl of a stand mixer or hand mixer, beat the margarine or butter on medium-high speed for five minutes, stopping to scrape the sides of the bowl halfway through. The mixture will be pale and fluffy.

Mix in the confectioners’ sugar one cup at a time on low speed, stopping to scrape the sides of the bowl occasionally. Mix in cinnamon until combined.

Add the honey and vanilla, mixing on medium speed for three to five minutes until well combined and fluffy.

Use immediately in a piping bag or transfer the frosting to an airtight container and store in the fridge.

Use a jar as a cutter to cut perfectly sized rounds of cake.

Place a cake round in the bottom of each jar.

Add a layer of honey buttercream.

Repeat with another layer of cake and buttercream.

Use a spatula or knife to smooth the buttercream evenly across the top of the jar.

Spread out a layer of gold sprinkles onto a flat plate as evenly as possible.

Turn the jar upside down and press the frosted top the sprinkles. Repeat with remaining jars until all the desserts are assembled.

Cover and refrigerate until ready to serve.