Put the tomatoes, garlic cloves, black chili pod, ancho chili pods, salt, pepper, cinnamon, and cumin into an enamel-coated dutch oven and place in your grill. Cook for 45-60 minutes.
Skewer the jalapenos and poblano and grill if making the salsa alone. If making along with the rest of this dish, skewer these peppers with the peppers and onions noted below to take on more flavor. Grill until charred and cooked through.
Put the jalapenos and poblano into a blender. Add the cooked down tomatoes along with everything else, but first remove the stems from the dried ancho and black chilis. Blend for 10-20 seconds until mostly smooth but not completely. Chill in the fridge for one hour at least.
Add the diced onion, cilantro, honey, and season with salt and pepper to preferred taste. Mix together and chill in the fridge until ready to serve.