1 C. cabernet sauvignon or other dry red wine
1/2 C. sugar
1 t. whole allspice
1/4 t. whole cloves
1 (3-in) cinnamon stick, broken in half
1 (3x1-in) strip orange rind
1/2 C. Dutch process cocoa
1/2 C. light-colored corn syrup
1 oz. semisweet chocolate, chopped
Combine allspice, cloves, cinnamon stick and orange rind in a cheesecloth satchel. Combine spice satchel, wine and sugar in a small saucepan; bring to a simmer. Cook 5 minutes. Discard spice satchel. Add cocoa and corn syrup, stirring with a whisk until smooth. Simmer 2 minutes; remove from heat. Add chocolate, stirring until chocolate melts. Cool to room temperature.
Store in refrigerator for up to 1 week.