Remove all seeds and veins from chiles (peppers).
Add peppers and 2 cups of water to saucepan and bring to boil.
On medium heat place a medium skillet with olive oil and add onion, tomatoes, and garlic cloves. Cook until tomatoes and onion are soft, about 10 minutes. Set aside.
Use a new skillet or same skillet used for tomatoes, (wipe oil off), and place over medium heat. Add cumin seeds, whole cloves, peppercorns, and cinnamon stick. Toast until aromatic, about 5-7 minutes. *This is optional but adds depth to the sauce.
With a mortar and pestle or using small blender or coffee/spice grinder, grind toasted spices except cinnamon.
To a blender add chiles, tomato mixture, ground spices, cinnamon, oregano, marjoram, water, and salt. Blend until smooth, about 5 minutes.
Strain sauce with fine sieve/strainer.