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In a stockpot or Dutch oven over medium heat, toast the almonds, cinnamon sticks, cardamom pods, cloves, star anise, and peppercorns. Stir frequently, until the almonds are lightly browned and the spices are fragrant, about 2–3 minutes.
Reduce the heat and add the red wine, port, orange peel, and raisins. Keep the mixture just below a simmer, and steep over low-to-medium heat for 45 minutes to 1 hour.
Add the brandy and granulated sugar (to taste), and stir to combine.
Remove from heat and strain the wine into a large pot, removing the solids. If desired, reserve the almonds and raisins to serve at the bottom of the drink.
Serve hot, garnished with an orange wedge, if desired.