Toast the dried ancho and guajillo chilies in a dry skillet over medium heat for about 2 minutes until fragrant, turning frequently to prevent burning. Transfer to a bowl and cover with hot chicken broth. Let soak for 20 minutes until softened.

In the same skillet, lightly char the onion quarters and garlic cloves until blackened in spots, about 5 minutes.

Transfer the softened chilies (reserve the soaking liquid), charred onion, garlic, raisins, peanut butter, cumin, cinnamon, and salt to a blender. Add 1 cup of the reserved soaking liquid and blend until completely smooth, about 2 minutes.

Heat vegetable oil in a large saucepan over medium heat. Carefully pour in the blended mole sauce and cook, stirring frequently, for 10 minutes. Add the chopped chocolate and stir until melted. If too thick, add more chicken broth.

Preheat oven to 350°F (175°C). Spread ½ cup of mole sauce across the bottom of a 9x13-inch baking dish.

Warm the corn tortillas in the microwave wrapped in a damp towel for 30 seconds. Dip each tortilla briefly in the mole sauce to coat both sides.

Fill each tortilla with about ¼ cup shredded chicken, roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

Pour the remaining mole sauce over the enchiladas and sprinkle crumbled queso fresco on top.

Bake for 25-30 minutes until the enchiladas are heated through and the sauce is bubbling. Let rest for 5 minutes.

Garnish with toasted sesame seeds and fresh cilantro before serving.