Tear the ancho and Anaheim red chilies into large pieces and toast them in a dry skillet over medium heat until they change color a bit; about 2 minutes. Discard seeds. Keeping the pan hot, transfer chilies into a bowl. Add raisins and cover them with hot water. Soak until softened; about 30 minutes. Add almonds, peppercorns, oregano, and thyme to the hot skillet. Toast for 2 minutes, transfer to a spice grinder, and grind fine. Add cinnamon powder. Bring the hot skillet to medium-high. Add olive oil, onions, garlic, serrano peppers, and chipotles. Cook until lightly browned and add tomatoes and cilantro. Cook until vegetables are softened, about 10 to 15 minutes, and put them in a blender. Add lime juice and chicken stock. Transfer blended mixture to a saucepot and stir in the chocolate. As it simmers, use the chili soaking liquid to adjust consistency. Salt and pepper to taste.