Place the chilies and apricots into 2 cups of boiling water and set aside to soak.

Place the tomatoes and garlic cloves on a baking sheet and broil until blistered, 10-15 minutes.

Place the almonds in the bowl of your food processor and pulse until finely ground. Add the breadcrumbs and pulse until even and fine.

Drain the chilies and apricots from the water and chop coarsely. Place them into the food processor along with the blistered tomatoes and garlic cloves, and 1 cup of stock. Process until a smooth paste forms.

Heat the vegetable oil in a large skillet. Add the chili mixture from the food processor and sauté over medium high heat 3-4 minutes. Add the cinnamon, black pepper, cloves, and remaining cup of stock. Mix until smooth and simmer until the mole is thick enough to coat the back of a spoon, 10-12 minutes.

Remove the mole from the heat and use immediately or refrigerate for up to 1 week. (The mole can also be frozen for 2-3 months.)