In a heatproof bowl, combine cocoa powder, semi-sweet chips and milk chocolate chips, then pour in the boiling water. Using a whisk, stir the chocolate until melted. In a large bowl, cream the butter and sugar together. Beat eggs, one at a time, until well blended. In a separate bowl, combine the flour, baking powder and salt. Slowly add to the butter mixture, combining well. Add 1/2 of the chocolate to the mixture, then 1/2 of the wine, blending after each addition and alternating until all is blended. Divide batter evenly into 24 papered muffin cups. In a separate bowl, combine the cream cheese filling ingredients; cream cheese, egg, sugar and preserves, until well blended. Drop a small spoonful of the cream cheese filling onto the center of each cupcake. Bake at 350 degrees, for 20-22 minutes, then let cool completely. While cupcakes are cooling, prepare the icing. Beat butter and cream cheese until blended. Add confectioners sugar, 1/2 cup at a time, and beat until fluffy.

Fold in the crystallized ginger and ice the cupcakes. Top each cupcake with a fresh raspberry.