Preheat oven to 350 degrees.

Spray two 8x4 loaf pans with nonstick baking spray.

Finely chop almonds and set aside.

In a small prep bowl, mix a few drops of vanilla extract into the 1 tablespoon of sugar, then set aside.

Finely chop the 5 ounces of chocolate and set aside.

Open your bottle of red wine and pour ½ cup into a measuring cup—one with a spout works best.

Fit your stand mixer with a large bowl and a paddle attachment.

Add softened butter to a stand mixer and beat until butter is smooth and creamy.

With mixer on low, gradually add the granulated sugar, the vanilla + sugar mixture, and the pinch of salt into the butter, then beat on medium-high until ingredients are thoroughly incorporated.

Add eggs, one at a time, to the batter, mixing thoroughly between each addition.

Add the 2 tsp of vanilla extract and the 1 tsp of almond extract, then beat to incorporate.

In a separate medium bowl, combine the flour, cocoa powder, cinnamon, and baking powder with a whisk.

With the mixer on low, slowly add the flour mixture into the batter, alternating with the 1/2 cup of red wine, the chopped chocolate, and the chopped almonds. Scrape down the sides of the bowl as needed.

Once all ingredients are incorporated, mix batter on high speed for about 1 minute. The batter will look nubby, which is what you want.

Divide the batter between the two prepared loaf pans and bake for 30-35 minutes, or until toothpick inserted into the center of each cake comes out clean.

Let cakes cool in pans on a wire rack. After 15 minutes, loosen the edges of the cakes with a dull knife, then turn the cakes out onto the wire rack to finish cooling. Cakes must be completely cooled before adding glaze.

Add chopped bittersweet chocolate, chopped semisweet chocolate, and cubed butter to a microwavable medium bowl. Microwave on 30 seconds, stir, microwave for another 30 seconds, and the stir again until mixture is completely smooth.

Whisk in powdered sugar while chocolate mixture is still warm.

Pour 1/4 cup wine into a small microwavable bowl. Microwave for 25-30 seconds, until wine is warm and slightly simmering.

Add the warm wine into the choocolate mixture, whisking vigorously until completetly incorporated.

Let glaze cool for about 10 minutes. Stir the glaze then pour over both cakes. Sprinkle with mini chocolate chips.