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Preheat the oven to 325F. Grease all three 6” pans then line the bottom with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Whisk in both sugars until evenly combined. Set aside.
In a medium bowl, whisk together the eggs, water and vanilla. Whisk in the sour cream and oil.
Make a well in the center of the flour mixture and add the sour cream mixture. Stir until no dry streaks of flour remain (do not over mix).
Divide the batter evenly among the prepared pans and bake until a wooden pick inserted into the center comes out clean, 35 to 40 minutes.
Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.
Level off the tops with a cake leveler or a large serrated knife.
Stack the cakes with a thin layer of chocolate frosting in between the layers.
Cover the cake with the chocolate frosting and smooth with an offset spatula.
Fill a piping bag fitted with a #7 piping tip with white frosting and pipe the notches along the edges and cover the top completely. Smooth with an offset spatula.
On a flat surface sprinkled with powdered sugar, roll out the red fondant to ¼ inch thick. Cut squares using the square cookie cutters.
Place the red fondant squares on top of the white frosting.