Preheat oven to 350 degrees and spray Bundt pan with nonstick cooking spray and sprinkle 1 tsp coconut flour inside to lightly coat surface of Bundt pan (this step will help to ensure the cake does not stick to the inside of the pan after baking).

In a microwave-safe bowl in the microwave, melt butter. Stir cocoa powder into melted butter until well-combined. Set aside.

In a large mixing bowl, whisk together remaining ¾ cup (84g) coconut flour, monk fruit sweetener, cream of tartar, baking soda, espresso powder, salt, and xanthan gum. Add eggs, cranberries, cooking wine, and vanilla extract and, using an electric mixer, mix ingredients together until fully incorporated. Pour in melted chocolate and butter mixture and, with an electric mixer set to the highest speed, mix the mixture until dough is thick and fluffy. Transfer dough to the prepared Bundt pan. Knock Bundt on hard surface multiple times to spread the dough into even layer, smoothing the top as necessary with a rubber spatula.

Transfer Bundt pan to the middle rack of oven and bake, uncovered, for 30 minutes. After 30 minutes, loosely cover Bundt pan with foil and continue to bake until a toothpick can be poked into the cake and come out cleanly about 15 additional minutes. Remove pan from oven, leaving foil covering intact on the pan, allowing the cake to cool at room temperature for 20 minutes. After, remove foil, cover pan with hard surfaces, such as a cutting board, and carefully flip the pan over to remove the cake from pan.

Allow cake to fully cool before serving.