Pretty good, and relatively authentic. I suggest you use fresh chilis though, replace the powder adn jalepeno and double the quantity of chili in it- it gives it a warmer, richer flavour but in combination with the rest of the ingredients, even fresh chilies don't make it too fiery.
Instead of ginger, black pepper, jalapeno and anise seed try some kashmiri mirchi a lovely and fragrant semi hot chile powder. Chile powders are fine and fresh are also. If you use powder be sure to cook the mole on simmer for about 25-30 minutes. This releases the flavors and gets rid of the grittiness. Thanks for leaving out tomatoes which are not a mole or enchilada gravy ingredient.