Mexican Mole' Sauce ...any tips for making it homemade?

I'm thinking of simmering a pot soon and canning it if it turns out well. Thing that's off-putting to me are some of the spices more traditionally used in sweet dishes. I don't want my Mexican food tasting of cinnamon! I do love the idea of chocolate in the sauce because have tried it in homemade chili and it was yummy.

Any tips for someone who doesn't want to use cinnamon. Is it actually mole sauce without cinnamon? Or just redneck faux mole?

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Mexican Mole' Sauce ...any tips for making it homemade?