Heat oven to 400°F. Spray large nonstick skillet with nonstick cooking spray. Add onion; cook and stir over medium-high heat for 2 to 3 minutes. Stir in tomatoes, wine, lemon juice, cumin and cinnamon. Cook over medium heat for 5 to 7 minutes or until slightly thickened. Stir in olives.
Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Arrange red snapper fillets in single layer in dish; spoon tomato mixture over top. Cover with foil.
Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.