Place parsley and cilantro leaves, scallions, red wine vinegar, lemon juice, salt, cumin, chipotle and cinnamon in a food processor fitted with a metal blade. Pulse on and off then process until finely chopped and blended.

With machine running, drizzle olive oil into mixture just until it combines and thickens. Taste and season with black pepper. Charmoula sauce is ready to use yet know that it improves after an hour as the flavors meld. Use immediately or refrigerate, covered, up to overnight. Use as a marinade before and/or after cooking. Try it on meat, chicken, fish or even tofu.