Shake ingredients with ice. Double strain into a chilled cocktail glass.
This combination brings out the subtle qualities I like about Solbeso: its very mild cacao and at the same time dry, somewhat woody stone-fruit brandy character. The single dash (8 drops) of Aztec bitters boosts the cacao. The small quantity of Licor 43 provides some vanilla to round out and augment the other flavors. The passion fruit in the Chinola provides a fruity note, and the Comoz provides depth without adding too much sweetness. (Comoz is a lovely, go-to vermouth for balancing sweetness between a blanc/bianco and dry French vermouth.)
The lime is there to brighten the drink, and prevent it from being too sweet. Adjust as needed for your palate, e.g. 1/2 oz if you find it too sweet, 1/4 oz if too tart/dry.
I was looking for something to showcase Solbeso's very mild cacao, but with some Peruvian fruit flavor. A modest combination of chocolate, passion fruit, and vanilla fit the bill with citrus to balance.