Tear the dried chilies apart (or cut with scissors) discard seeds and stems and place them in a dry skillet. Toast over medium heat until they begin to release their oils (they will take on a slight sheen), 3-4 minutes.

Place them in a medium pot, and add the broth. Bring to a boil, cover, turn the heat down to low and simmer covered, 10-15 minutes.

Add the prunes, stir, cover, simmer on low for 10 more minutes, turn the heat off, let cool, saving the liquid.

At the same time, saute the onions and garlic in 2 tablespoons olive oil, over medium heat, stirring often until deeply golden brown, about 10 minutes. Take your time here and let them get dark- this will add great flavor. Add all the spices and stir 1-2 more minutes, toasting the spices.

Place the cooked onion-spice mixture in a blender along with the chilies and prunes and all the liquid, and chipotles and the adobo sauce ( if using). Feel free to add a little more broth to get the blender going. Blend until very smooth, scraping down the sides. If it feels very thick, loosen with more broth. It should be like the consistency of a thick smoothie. Once silky smooth, pour this back into the pan and heat over low heat, covering.

When warm, stir in the salt, peanut butter and chocolate. Once the chocolate is fully melted and incorporated, give it a taste. If you want a thinner sauce ( like for enchiladas) just loosen it with a little more broth or water to desired consistency. Whisk.

Add more salt, heat if you like (chipotle sauce or chipotle powder). Add more chocolate if you like. It should taste deep and smokey, slightly salty and slightly sweet. If it lacks depth, more salt may help bring out the other flavors or a tiny splash of soy sauce. To add more sweetness, a tiny splash of agave or maple syrup will help here. If you want it smokier, stir in smoked paprika or adobo sauce from the canned chipotles. If it is too spicy, add more peanut butter and broth and re season with salt.

To loosen the sauce, feel free to add more broth or stock.