In a large Dutch oven, over medium-high heat, add about 1/2 cup of oil. Once hot, add in the cinnamon sticks, cloves and peppercorns, and toast to flavor the oil for about 1 minute, until fragrant. Add the roasted chilies, onions, tomatoes, shallots, garlic, nuts and seeds, stirring well and cooking for 4 – 5 minutes to evenly re-toast all the ingredients. Add in the chocolate and chipotles, and then deglaze with the Imperial Stout. Stir well and turn the heat to low. Add in the prunes, raisins and bell peppers. Stir frequently for 20 minutes, keeping an eye on the liquid. If the sauce is evaporating too fast, add some stock. In batches, purée the mixture in a blender or food processor and transfer to a clean bowl. Repeat until all of the mole has been processed. Clean the Dutch oven. Reheat it over medium-high heat and add 1/2 cup of oil. Once the oil starts to smoke, pour in the mole sauce, being careful about splatters. Let cook for 3 – 4 minutes, then turn down the heat to low. Cook slowly for another 20 – 30 minutes, checking for consistency and being careful to avoid scorching the bottom of the pan. This can be set aside and frozen if not all is needed. This can also be done a few days in advance, or frozen (for up to 6 months), making the Thanksgiving cooking a little easier.