Whisk the flour and all seasoning together in a small bowl (chili powder through optional cayenne pepper); set aside.
Melt the butter in the oil in a large braiser, cast iron skillet or oven safe skillet over medium heat. Whisk in the flour mixture and cook, while whisking, for 2 minutes. Whisk in the tomato paste until completely combined and continue to cook for 1 minute.
Reduce the heat to low. Gradually whisk in the chicken broth. Continue to whisk until smooth and the lumps are dissolved. Whisk in cocoa powder, sugar and cinnamon.
Bring the sauce to a simmer, whisking often, until it thickens to your desired consistency, about 5-7 minutes. Keep in mind the sauce will thicken a little when baked. Remove from heat and stir in the apple cider vinegar.