FOR SAUCE: Break off stems of dried peppers, open and remove seeds and veins. Break the peppers into pieces and place in glass dish; cover with boiling water. Allow peppers to soak for at least 30 minutes; discard soaking liquid. Combine peppers, garlic, tomato, salt, cumin, and cinnamon in blender; blend until smooth. Press mixture through a strainer using a rubber spatula; discard skins. Heat oil in frying pan over medium heat; add strained chile-tomato mixture. Bring to a boil; reduce heat to low. Simmer uncovered 10 to 15 minutes. Adjust salt to taste, if sour add sugar to taste.