Wash the chiles. If you wish, warm them in a cast iron pan until soft. Cut off the stems. Tap the chiles upside so the majority of the seeds fall out. Discard the seeds.
Place the chiles in a bowl and cover with the boiling water. Weigh them down with a small plate to keep them submerged. Let soak while you prepare the other ingredients.
Heat the first tablespoon of oil in a large skillet over medium flame. Sauté the onions and garlic until the onions are soft and translucent, 5 to 10 minutes. Stir in the raisins, cinnamon, coriander, and cloves. Remove from heat.
Whir the sesame seeds in a dry blender.
Drain the chiles, reserving the soaking liquid. Add the chiles to the blender along with the tomatoes, vegetable broth, and ½ cup of the soaking liquid. Blend until you have a smooth puree.
Add the onion mixture to the blender and puree until smooth. (This amount fills my 7 cup blender to capacity.)
Wipe out the skillet. Heat the remaining tablespoon of oil over medium flame. Carefully stir in the pureed chile onion mixture. (Mixture will spatter.) Stir in the apple juice and salt and bring to a simmer. Stir in the almond and peanut butters, the chocolate, and the maple syrup, whisking until the chocolate melts. Simmer about 5 minutes.
The mole sauce should be slightly sweet and the consistency of heavy cream. If it seems too thick, whisk in a bit more vegetable broth or chile soaking liquid. Season to taste with salt.