Preheat your oven to 374°F (190°C). In a large mixing bowl, whisk together eggs, egg yolks, sugar, and the seeds from the vanilla bean until pale and frothy. Gradually add red food coloring, whisking until well combined. Sift in the flour and cocoa powder, gently folding them in until fully incorporated.

Spread the prepared batter into a buttered 12x16 inch baking pan lined with parchment paper. Bake for approximately 20 minutes, or until springy and a toothpick inserted comes out clean.

Once baked, let it cool for about 5 minutes. Place a clean sheet of parchment paper on your work surface, dusted with powdered sugar. Invert the sponge onto the parchment, gently peeling off the lining. Roll it up from one end to the other while still warm to prevent cracking.

In a medium bowl, beat together cream cheese, honey, and heavy cream until smooth. Unroll the cooled sponge and spread the cream cheese filling evenly, leaving a small border around edges.

Roll the sponge back up with the filling inside, using the parchment for guidance. Wrap it in plastic wrap and refrigerate for at least 2 hours.

After chilling, trim the ends for a polished look. Mix together softened butter and powdered sugar with Sambuca or vanilla extract until fluffy. Coat the log with the buttercream, using a spatula for texture, and pipe decorative swirls if desired.

Garnish with fresh raspberries, a dusting of powdered sugar, and a sprinkle of star anise. Serve on a lovely platter.