To prepare the port syrup, in a saucepan, combine the wine and sugar and bring to a simmer, then simmer until reduced by half, about 30 minutes. Remove from the heat. Measure out 1/2 cup of the syrup for the ganache.

To prepare the brownies, preheat the oven to 300°F. Line a 9-by-13-inch baking pan with nonstick foil, draping it over the edges of the pan. Coat the foil with nonstick cooking spray.

In a bowl, combine the melted butter, sugar and salt. In another bowl, sift together the flour, baking powder and cocoa and add to the butter mixture. Then blend in the eggs, one at a time. As you begin to mix the ingredients, the batter will thicken. Add the hot water and mix just until the batter is smooth and incorporated; do not overmix.

Spread the batter in the prepared pan and bake for about 28 minutes. Let the brownie cake cool at room temperature, then lift it from the pan using the edges of the foil. Refrigerate the brownie while you prepare the ganache.

To prepare the ganache, combine the cream and butter in a microwave-safe bowl and heat in a microwave until the mixture simmers. Place the chocolate chips in another bowl and pour the hot cream mixture over the chocolate. Let stand for a few minutes to allow the chocolate to melt, then slowly whisk until smooth. Add the port syrup and stir to combine.
  
To serve, cut the brownies into 24 pieces. Using a pastry bag, pipe the ganache into a rosette on each brownie.