Step 1
Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
Step 2
Heat a griddle or comal over medium heat. Toast pasilla chiles guajillo chiles ancho chiles cascabel chile and morita chile for about 1 minute. Turn chiles over and toast until fragrant 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak 10 to 15 minutes.
Step 3
Place tomatoes on the hot griddle. Cook until blackened on all sides 10 to 15 minutes. Transfer to a blender.
Step 4
Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent about 5 minutes. Transfer onion and garlic to the blender using tongs tilting the skillet to reserve the oil.
Step 5
Toast cloves sesame seeds and coriander seeds in the hot skillet until fragrant and lightly browned 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted about 1 minute; place in the blender.
Step 6
Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant about 1 minute. Add to the blender reserving oil in the skillet.
Step 7
Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted about 2 minutes. Pour into the blender.
Step 8
Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt white pepper cumin and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
Step 9
Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.