Preheat oven to 425 degrees. Prepare 4 ounce ramekins by coating with cooking spray or basting with melted butter. Place them onto a rimmed baking sheet.
In a small bowl, microwave chocolate chips and butter for 30 seconds. Stir well. If lumps remain, continue to heat and stir at 10 second increments until smooth.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachments, combine wine, vanilla, sugar and butter-chocolate mixture, blending well.
Add eggs and continue to blend.
Sift together flour with cinnamon, ginger and cloves. Fold into chocolate batter.
Bake for 15 minutes or until tops resemble the crinkle tops of brownies. Let stand for 1 minute.
Garnish with powdered sugar and serve.
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