In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

With a hand mixer, beat the butter until soft about 2 minutes.

Add the sugar and beat until light and fluffy about 3 minutes.

Add the eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl.

Add the vanilla extract and beat until combined.

Whisk the heavy cream with the red food coloring.

With the mixer on low speed, alternately add the flour mixture and heavy cream mixture to the butter mixture, in small additions, beginning and ending with the flour.

Combine the vinegar and baking powder. Allow the mixture to fizz and then quickly fold into the cake batter.

Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.

Bake in the center of the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes.

Place a wire rack on top of the cake pan and invert, lifting off the pan.

Once the cakes have completely cooled, place the cake layers in the refrigerator for 1/2 an hour.

Cut LOVE letters with the cookie cutters and place on a large plate. Don't remove the mini cakes from the cookie cutters.

Take each letter and lightly press the cakes down to make room for pouring the white chocolate

Melt the white chocolate. Place the chocolate in a microwavable bowl, keep in the microwave on high temperature for 30 seconds, than in increments of 15 seconds until all chocolate is melted. Lightly stir in between sessions.

Pour the chocolate over the cakes in the cookie cutters, sprinkle dark chocolate flakes and coconut flakes and place on a large plate.

When all cookies are topped with chocolate, place the plate in the fridge for 15-20 minutes.

Gently press the cakes from the chocolate covered top to remove from cookie cutters.