Gently cook over a low heat your water and chocolate in a saucepan, until an even liquid without any chunks.
Add jam, extract, butter, and wine to pan. Continue to stir until the jam and butter are mixed in thoroughly and the steam from the pan no longer smells of alcohol. May need to increase heat to medium.
Remove from heat and stir in gelatin.
Stir in cream until a uniform mixture.
Spray ramekins with cooking spray, pour mixture evenly into each ramekin.
Refrigerate until cool, then cover with plastic wrap and refrigerate for another 7-8 hours.
To make topping, mix all topping ingredients in a sauce pan. Stir over a low heat until aromatic and gooey.
To serve, invert the ramekin onto a small dessert plate and spoon a little topping over your free standing panna cotta.