Heat the coconut oil in large stockpot over medium heat. Add the onions and cook about 12 minutes, or until lightly browned. Add the garlic, chili powder, brown sugar, cinnamon, chipotle chili powder, and ground cloves and cook about 1 minute more, or until fragrant, stirring constantly.
Add the tomatoes, cocoa powder, peanut butter, and vegetable broth. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Allow to cool slightly and then puree with an immersion blender or transfer to a blender and blend until smooth. Set aside.
Make the enchiladas:
Preheat oven to 350°F.
Heat the coconut oil in a medium skillet over medium-high heat. Add the garlic and cumin and cook 30 seconds, stirring constantly. Add the diced tofu and cook about 10 minutes or until golden and crispy, stirring occasionally. Season with salt.
Scoop the insides of the sweet potatoes into a medium bowl and use a fork to mash them. Fold in the cilantro and tofu.
Ladle enough mole sauce into the bottom of a greased 9x13 glass baking dish to cover it entirely. Divide sweet potato mixture into tortillas and place opening-side down into baking dish. Top with the remaining mole sauce and cheese.
Bake for 20 minutes, or until cheese is melted and the enchiladas are heated through. Garnish with additional cilantro leaves, if desired.