Preheat oven to 325F. Plump the raisins: place them in a small bowl then cover with boiling water. Let the raisins sit for at least 5 minutes, then drain thoroughly.
Mix the flour, sugar, currants, baking powder, baking soda and salt. Add the wines and oil and stir until just barely combined. Allow the dough to rest for about fifteen minutes.
Press the dough into a spingform pan. Mix pine nuts with a glut of olive oil, one tablespoon of sugar and a pinch of salt. Sprinkle on top of the dough and drizzle with Alchermes. Press pine nuts into the dough slightly. Bake for 15 minutes, then rotate the cake and cook for an additional ten. When finished, the cake should be sweet, dense, crumbly and crispy on top.