Peel the shallots and garlic. Rinse the chili, remove the seeds, and wipe dry. Finely dice the shallots, garlic, and chili. Rinse the tomatoes and finely dice. Cut the chocolate into small pieces.
Heat the oil in a saucepan. Sweat the shallots, garlic, and chili until soft. Add the almonds to the pan, and sauté for 1 minute. Add the cinnamon, fennel seeds, and 2 tablespoons of water. Remove the pan from the heat and puree the mixture. Mix in the tomatoes, and simmer the mixture for 3 minutes. Stir in the chocolate and simmer another 2 minutes, stirring constantly. Season to taste with salt and pepper.