Preheat the oven to 325°F / 165°C.
Melt chocolate in a double boiler, then set aside to cool.
Cream the butter and sugars in a stand mixer on medium speed, or by hand.
Beat in the egg, then beat in cooled chocolate, red wine, & vanilla.
Add flour, baking powder, baking soda, cinnamon, & salt to the bowl. Slowly fold dry ingredients into the batter just until combined.
Pour batter into a well-greased, floured bundt pan.
Bake at 325°F / 165°C for 25-30 minutes, until a knife in the center comes out clean.
Cool cake in the pan for 15 minutes, then flip onto a wire rack to finish cooling.