Very many times I have a merlot, a pinot noir or a Cabernet Sauvignon and then have dark chocolate with it. Mmmm! This one melds them together, as would any cordial. In fact, it's made by DeKuyper, the leading cordial mfr.
BTW, its loaded with anti-oxidants amd opthjer healthful nutrients
"A chocolate and red wine blend that winds up like a thicker version of Baileys."
Here's a great link to a cooking show that explains hiow to use it and belnd it to get the maximum from it (think cheesecake topping):
BTW, you provided a good hint as to where to go with it. On the link I provided you before, it provided suggested mixer recipes. You can add a liquer(sp?) or vodka or kahlua and make a good mixed drink with it. Perhaps try adding vodka and push it more into the direction you want it.
Admittedly, it's an acquired taste and one that you just don't expect. Think of a Kahlua sombrero but not quite as sweet or sticky. Why not cook with it? It's creamy. I'd be thinking of either a pasta or savory meat recipe that it would benefit from it.