Preheat oven to 350° F
Grease and line an 8" baking dish with parchment paper.
In a large bowl, whisk the flours, cocoa powder, potato starch, baking powder, baking soda, xanthan gum, and sea salt
Add the sugars and whisk until combined
Add the oil, wine, vanilla and almond extract and combine. (The batter will be thick)
Stir in the cherries and chocolate chips
Add to the prepared pan and smooth the top
Bake 45 minutes, or until a toothpick inserted into the center comes out clean with just a touch of melted chocolate chips (The cake will feel pretty firm to the touch)
Let the cake cool completely in the pan
Once it's cooled, remove it from the pan by inverting it upside down onto a serving plate. Gently peel off the parchment paper
In the top of a double boiler over simmering water, combine the chocolate chips, wine, and coconut oil
As the chocolate starts to soften, gently stir with a spatula until the wine and coconut oil are incorporated into the melted chocolate and the glaze is smooth
Continue stirring until the glaze thickens a little
Spoon the glaze over the chocolate, and using a spoon or spatula, spread it in an even layer. Gently spread the glaze so it drips down the sides of the cake but doesn't pool.
Refrigerate overnight, or even several hours, to make the cake's texture fudgier.
Before serving, if desired, dust with a little powdered sugar, and top with cherries