Preheat the oven to 350°F with a rack placed in the center of the oven. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs and mix again until fully incorporated.
In a small bowl, whisk together the flour, cocoa powder, five-spice powder, baking soda, salt, and cinnamon.
Add flour mixture alternately with the buttermilk to the creamed butter mixture, beginning and ending with flour.
Stir in the pecans and currants.
Transfer the batter to the prepared loaf pan. Place in oven and bake for about 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove from loaf pan and cool completely before serving.