Details: I do use all three of the optional ingredients, i.e., cinnamon, allspice, cumin, and I used canned tomatoes this time. Finally, as before, I made it FAR more chipotle-tasting than the recipe says to, and I went too far this time, actually. They say to use a mere 1-2 teaspoons of the adobo sauce from a can of chipotle peppers. Last time, I used half the can, including the peppers. This time, I used the entire can. The result was okay but at that point you might as well just use straight-up adobo sauce as dip! Oh well. The best amount might be something like 5-6 tsp of the adobo marinade, or 2 tsp + one of the peppers (chopped and then run through the blender).