Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment. Spray or butter pan and dust with cocoa powder.

In a large bowl, on the medium speed of an electric mixer, cream butter until smooth. Add sugars and beat until fluffy, about 3 minutes. Add egg and egg yolk and beat well, then the red wine and vanilla. (Batter may have an odd consistency – don’t worry as it will all come together).

Sift flour, cocoa, baking soda, baking powder, cinnamon and salt together. Mix into butter mixture until 3/4 combined, then fold the rest together with a rubber spatula. Spread batter in prepared pan.

Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth.

Cool in pan on a rack for about 10 minutes, then remove from pan and cool to room temperature on a cooling rack. This cake keeps well at room temperature or in the fridge for 2 to 3 days.

For topping: Place mascarpone cheese, cherries, cherry juice and vanilla in a food processor. Process until smooth. Pour into a dish, cover and refrigerate overnight or for a few hours. If you prefer it more chunky, coarsely chop cherries with a knife and mix all ingredients together by hand.

Just before serving, dust with powdered sugar. Cut into slices and drizzle topping on each slice.