Prepare brownie mix according to package instructions. If there is a "fudgy" as opposed to "caky", choose the "fudgy" option. Thoroughly mix in the cinnamon and chipotle powder.

Spread the brownie mixture in a pan larger than recommended. I use a half sheet pan to achieve a thickness of about 3/4 of an inch. Cook until set in the center (10-15 minutes with my mix and oven combination). Allow to cool completely. 

I served the trifle in small glass trifle dishes, and used my large biscuit cutter. Cut the cooled brownies in a shape that will fit in your dishes. 

Add the orange zest and sugar to a food processor. Process until the zest resembles fine crumbs. Add the remaining ingredients, and process until very smooth.

Pour the mixture into a small saucepan and cook over low heat until thickened, (about 10 minutes), stirring constantly. The curd is ready when it coats a spoon, and registers about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.

Add the tapioca to the pomegranate juice in a small saucepan, and allow the tapioca to soak (no heat) at least 30 minutes. 

Slowly bring the saucepan to a simmer, stirring frequently. Add the pomegranate molasses, sugar, and salt. Simmer (uncovered) 10-15 minutes. Cool completely. Stir in the pomegranate arils. (Mixture thickens as it cools.)

Start with a layer of the pomegranate pudding. Top with an appropriate sized piece of brownie. Add a layer of orange curd, and another piece of brownie. My trifle dishes allowed for a second layer of pomegranate pudding, and a final piece of brownie (for a total of 3 brownie layers). I then top the trifle with REAL whipped cream and garnish with grated orange zest, pomegranate arils, shaved chocolate. Cinnamon is another nice option!