Spicy Cranberry Mexican Cinnamon Sauce

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2 tablespoons unsalted butter

1 onion, peeled and finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 cup port wine

1/4 teaspoon Mexican cinnamon

1/4 teaspoon allspice

1/2 cup cranberry juice

2 cups chicken stock

2 tablespoons cold unsalted butter

1/4 cup fresh or frozen cranberries, coarsely chopped

Salt and freshly ground pepper