Preheat your oven to 350°F. Prep three 6” round cake pans with parchment paper on the bottom and spray with non-stick baking spray. Using your stand mixer fitted with the flat beater attachment, cream the butter on low speed. Add in the sugar and continue beating until the mixture is light and fluffy, for about 3 to 5 minutes. Add the eggs, one at a time, and then add in the vanilla and applesauce and continue beating for another 1 to 2 minutes.
In a separate mixing bowl, sift together the flour, cocoa, baking soda, baking powder, salt and cinnamon. Unplug your stand mixer and remove the bowl from the mixer. By hand, using a rubber spatula, fold in a third of the flour mixture into the wet ingredients and then pour in a third of the entwine Merlot. Fold ingredients together until just combined. Continue this process two more times, alternating folding in the flour mixture and the wine into the cake batter.
Pour the cake batter evenly into the 3 prepared pans and bake for about 25 to 30 minutes, or until a tester inserted comes out clean. Allow the cakes to cool for at least 20 minutes before removing from the cake pans.
Makes one 6” round, 3-layer cake.