In a small bowl, mix together flour, cocoa, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, blend together brown sugar, whole egg, egg whites, and oil with an electric mixer over medium speed. Add vanilla, almond extract, and sour cream. Beat on low speed until well blended.
Gradually add flour mixture to sour cream mixture, beating on medium speed. Fold in chocolate chips with a spoon.
Spray and 8X8 pan with non-stick spray. Spread batter evenly in pan. Bake for 40-45 minutes, until wooden toothpick inserted in center comes out clean. Be sure to chekc cake after 40 minutes, as you don't want to overbake it. Remove from oven and let cool in pan for 15 minutes. Cut into 12 squares. For maximum moistness, store at room temperature in an air tight container.