1Put chocolate and butter in a microwave safe dish. Microwave on high for 1 minute or until melted. Whisk to mix well. Stir in the wine, 1 cup powdered sugar and the vanilla. Whisk in the eggs and egg yolk. Stir in flour, cinnamon, ginger and cloves.
2Spoon into four buttered 6 oz. custard cups and put on a baking sheet. Bake at 425 for 13 to 15 minutes or until cakes are firm around edge but soft in center. Let stand for 1 minute.
3. Loosen from cups with small knife and invert onto serving plates. Sprinkle with additional powdered sugar and top with Orange Cranberry Cream. Serve at once. You can also cover unbaked cakes with plastic wrap and chill for up to 10 hours. Let stand at room temperature for 30 minutes before baking. Serves 4