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In a bowl cover ancho chiles with boiling water and soak for 10 minutes. Drain and discard stems and seeds.
In a small saute pan toast the almonds and sesame seeds for 3 minutes. Set aside.
In a blender or food processor add seeded chiles, tomatoes, onion, almonds, sesame seeds, chocolate, raisins, chicken stock, chipotles and adobo sauce, cumin, cinnamon, Mexican oregano and garlic in a food processor until smooth.
Season chicken with salt and place in a 6-quart slow cooker. Add mole sauce mixture. Cover and cook on low 8 hours or High for 4 hours.
Place chicken on a cutting board and remove bones. Reserve 2 cups of the mole sauce for another use. Shred chicken into large pieces and return to slow cooker.
Toast and slightly char corn tortillas over medium-high directly on burner. Top tortillas with chicken mole mixture, cheese, and cilantro. Serve with lime wedges.