Toast the coriander, cardamom, and cumin in a dry pan over medium heat until fragrant, 2 to 3 minutes. The spices will begin to dance around in the pan when they are close to being done. Be careful not to let them burn.
Once they are slightly darker in color and fragrant, remove them from the pan and let cool completely. Then grind them to a coarse powder in a spice grinder or mortar and pestle.
Mix with the Aleppo pepper, salt, dried lime, and cinnamon.