1. Whip Plugrá Butter until smooth and light.
2. Add chocolate, almonds, cinnamon, ancho and pasilla chilies and mix until well combined.
3. Add cayenne pepper and salt to taste as needed.
4. Shape into a log using parchment or wax paper. Refrigerate until firm (about 2 hours), slice into rounds as needed or transfer to plastic wrap to store. Optional serving - scoop compound butter into individual serving portions and place on parchment-lined baking sheet. Chill until ready to serve.