Blot moisture off the chicken with a paper towel. Heat a Dutch oven over a medium flame. Add olive oil and brown the chicken on both sides. Remove chicken and de-grease the pan. Add 2 Tbl fresh olive oil and saute the onions until translucent. Throw the tomatoes, paste, white wine, garlic, oregano and cinnamon into the pan. (Make sure that the liquids come up to about the middle-height of the chicken. If lacking in liquid, add more grated tomato.) Adjust seasoning to taste with salt and pepper. Bring the contents of the pan to a boil, then cut the heat to a simmer. Braise for 1 hour, uncovered - stirring the sauce and turning the chicken periodically.
Move the chicken to a platter. Ladle the sauce over it. Top the chicken and sauce with grated cheese.