Preheat the oven to 350ºF. Line the bottoms of 2 9-inch cake pans with parchment or waxed paper and spray with non-stick cooking spray.
Make the cake: in the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, 5-8 minutes. Add eggs one by one and mix until each is fully incorporated, scraping the bowl as needed.
In a separate bowl, whisk together the food coloring and vanilla. Blend into butter mixture. Sift together the flour, cocoa, baking soda and salt. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. Stir in half of the almonds.
Bake the cake: Divide batter evenly between the 2 prepared pans, place in the center of the oven and bake 20-25 minutes or until the tip of a small knife inserted in the center emerges clean. Cool.
Make the frosting: In the large bowl fitted with the paddle, beat the cream cheese, confectioner's sugar and vanilla until smooth, scraping the sides of the bowl as needed. Stir in raspberries until they separate and break into small pieces.
Assemble the cake: Place one layer of the cake on a flat surface. Frost the top with a scant third of the frosting. Sprinkle with about half of the remaining almonds. Top squarely with the second cake and gently press the two layers together. Frost the top and sides with the remaining frosting and top with remaining almonds and raspberries.
Frosting tips: When making frosting, always best to sift the powdered sugar so it doesn't clump in the frosting. Want to be extra fancy? Use a pastry bag fitted with a decorative tip to frost the cake in a more bake shop way...To prevent the cake from sliding around on the serving platter, use a small dollop of frosting under the first layer of cake like glue to help the cake stay in place.