Heat the Butter (2 tablespoon) in a small sauce pan over medium heat. Once melted, stir in the All-Purpose Flour (3 tablespoon) until combined. Allow to cook for 1-2 minutes until you no longer smell raw flour - or only smell butter.
Add and mix the Chili Powder (2 tablespoon), Ground Cumin (1 teaspoon), Garlic Powder (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon). Allow the seasonings to toast for 1-2 minutes.
Slowly whisk in the cold Chicken Broth (2 cup), increasing the heat to medium-high. Continue to whisk until it reaches a simmer, then simmer for 3-4 minutes until thick enough to coat the back of a spoon.
Add Ground Cinnamon (1 pinch), then taste and adjust seasonings as needed. You can add a big pinch of Kosher Salt (to taste).
Allow to cool, then store in an air-tight container in the fridge for 1-2 weeks.