Set a cast-iron pan or comal at medium-high heat. Toast the chiles for a couple of seconds on each side until they began to change color. Place them in a pot and cover them with water. Bring to a boil and turn the heat off. Let soak for 10 minutes.
In the same cast-iron pan, place the tomatoes, garlic, and ½ an onion and let char on both sides until they are slightly blackened on all sides. (The garlic will take less time than the rest of the ingredients.) Peel the garlic and place these ingredients in the blender.
Toast the allspice, peppercorns, cloves, cinnamon stick, and cumin seeds in a small sauté pan set to medium heat until fragrant. Add to the blender.
Add the marjoram, thyme, oregano, ginger, bay leaves, and apple cider vinegar to the blender. Drain the chiles, but reserve the liquid. Add the chiles to the blender and 1 ½ cups of the chile soaking liquid. Blend until smooth. If necessary add more liquid to get a smooth puree. Strain and set aside.
Set a large pot to medium-high heat, add oil. Sauté mushrooms in batches until they are golden brown and slightly crispy. Remove from pot and set aside. Add more oil to the pot and sauté the jackfruit until golden brown. Add the mushrooms back into the pot, lower heat, and pour in chile puree. Stir. Let simmer for 2- 3 minutes, then add the vegetable stock. I like mine very brothy, but if you like your thick add less veg stock. Bring to a simmer, and let cook for 25 minutes. Season to taste with salt and pepper.