Make the cake: Preheat oven to 350 degrees. Prepare a 9-inch cake pan with nonstick spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy. Add eggs one at a time. While mixing, pour in vanilla and red wine. The batter will separate. Sift in flour, cocoa, cinnamon, baking soda, baking powder and salt and stir to combine.
Pour batter into prepared pan and bake for 20 to 25 minutes until a toothpick comes out clean. Flip cake out onto a cooling rack after 15 minutes and prepare the ganache.
Make the ganache: In a small saucepan, heat heavy cream to almost a boil, approximately 180 degrees. Pour over chocolate in a medium size bowl. Whisk to combine and melt the chocolate. Drop coconut oil in the center of the bowl and continue whisking until ganache is fully incorporated. Set aside.
Assemble the cake: Once the cake has cooled, approximately one hour out of the oven, pour ganache over the cake. Allow cake to set, then serve. Cake will keep up to 5 days covered.