Whip butter until smooth and light. Add chocolate, almonds, cinnamon, ancho and pasilla chilies and mix until well combined. Add cayenne pepper and salt to taste as needed. 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.
Scoop compound butter into individual serving portions and place on parchment-lined baking sheet. Chill until ready to serve.