For the cake:

1. Preheat the oven to 325°F (162°C). Line a muffin tin with cupcake liners and set aside, or grease and lightly flour a 9-inch round cake pan.

2. In a large bowl, cream the butter until smooth. Add the sugars and beat until fluffy.

3. Beat the egg and egg yolk until well incorporated, then beat in the red wine and vanilla.

4. Sift the flour, cocoa, baking soda, baking powder, cinnamon, and salt together right over the wet ingredients and beat in until smooth.

5. Fill cupcake liners 3/4 full with batter, or spread evenly into prepared cake pan. If making cupcakes, bake for 20 – 25 minutes, if making a cake, bake 25 – 30 minutes, or until the cupcakes or cake spring back when lightly pressed. Let cool in pan for 10 minutes, then transfer to a cooling rack to cool completely.

For the cream cheese frosting:
1. Whip the cream cheese until light and fluffy, then beat in the icing sugar until smooth. Stir in the vanilla.

For the assembly:

1. Ice cupcakes or cake with cream cheese frosting, using a knife or offset spatula. Sprinkle with cocoa or red sprinkles if you so desire and serve. Store any leftovers in the fridge, covered, for up to 3 days.