Pre-heat the oven to 320 F

In a large bowl, cream the butter until it's smooth. Add the brown and white sugar and continue creaming for 2 minutes until fluffy. Add eggs, red wine, and vanilla extract and mix well. You batter will look a little weird here, don't worry about it!

Sift the flour, cocoa, baking soda, baking powder, salt and cinnamon into the butter mixture. Mix until the batter is well combined and smooth.

Pour the batter into a greased 9 inch round cake pan and bake for 25 to 30 minutes, or until a toothpick comes out clean. Cool on a rack.

While the cake cools,heat up the heavy cream over the stove until it stats to simmer. Pour the heavy cream into the bowl of chocolate and let this sit for 2 minutes. Stir the mixture until it turns into a silky chocolate mixture. Set aside to cool.

Once the cake and ganache are cool, pour the ganache over the cake and spread evenly. Refrigerate to set the ganache. You can serve your cake with a side of whipped cream like I did, or on it's own. Enjoy!