Preheat the oven to 180C.
Line the bottom of a 9-inch round cake pan with parchment paper.
Sift the flour, cocoa, baking powder, cinnamon and salt together. Keep aside
In a large bowl, using the electric mixer, cream the butter and sugar together. Continue till light until fluffy, about 3-4 minutes. Add the egg and yolk and beat till well mixed.
Add the red wine and vanilla. Beat for another minute or so.
Fold in half the flour mixture. When combined, fold the rest in.
Spread batter in prepared pan. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean.
Let it cool completely before slicing or serving.
Serve sprinkled with icing sugar, a scoop of ice cream or a dollop of whipped cream