Heat a large skillet over medium heat. Add dried chiles and toast for about 2-3 minutes, turning occasionally, until they become fragrant but not burnt. Transfer to a bowl and cover with hot water. Let soak for 20 minutes to soften.

In the same skillet, toast sesame seeds, pumpkin seeds, and almonds until golden and fragrant, about 3-4 minutes, stirring frequently to prevent burning. Remove and set aside.

Toast anise seeds, cumin seeds, and cinnamon pieces for 1-2 minutes until aromatic. Add to the seed mixture.

Heat 2 tablespoons olive oil in the skillet. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute.

Add torn tortilla pieces and cook for 2 minutes until slightly crisp. Add tomato and tomatillos, cooking for 5 more minutes until softened.

Drain the soaked chiles, reserving ½ cup of the soaking liquid. Add the chiles to the skillet and cook for 2 minutes.

Transfer the skillet contents to a blender. Add the toasted seed mixture and the reserved chile soaking liquid. Blend until smooth, working in batches if necessary.

Heat the remaining tablespoon of olive oil in a large pot over medium heat. Carefully pour in the blended sauce (it may splatter). Cook, stirring frequently, for 5 minutes.

Stir in chicken broth, chopped chocolate, and brown sugar. Reduce heat to low and simmer, partially covered, for about 25-30 minutes until the sauce thickens slightly.

Season with salt and pepper, adjusting to taste. If the sauce is too thick, add more broth; if too thin, simmer uncovered to reduce further.