Cut the stems off the chilies and then chop them up.
Add chopped chilies and garlic to a food processor.
Puree in food processor until finely minced.
Add lemon juice, olive oil, salt, cumin and cinnamon and process until a sauce is formed.
Place harissa into small canning jars, top with more olive oil and store in refrigerator.
These will keep for a couple of months.