I'm looking at a bottle of Rogelio Bueno (brand) Mole "Mexican Condiment." Package directions say add one part mole to three parts chicken broth (or water, IMO not advised). The bottle size is 8.25 oz. Put the mole and 24 oz. of chicken broth in a bit pot and bring to a boil. (Start out with the mole sauce and get it hot and keep stirring while you continue to add broth until you reach the recommended amount.) Then add perhaps a whole cut up chicken with skin removed and reduce the heat, cover
and simmer for maybe 45 minutes to an hour, checking occasionally and stirring, add water if necessary to prevent sticking or over thickening.
After an hour you're done. You are done when the meat falls off the bones. Serve with (IMO suggested) flour tortillas, refried beans, Spanish rice, and taco garnishes (avocado, cilantro, lettuce, chopped onion, chopped tomato, salsa, etc.).
I wouldn't have this mole sauce in my larder if this wasn't what I do with it. YMMV
This is the basic drill with any commercial mole sauce. I think your Dona Maria comes in a cute glass container that you could recycle for serving beverages, perhaps tequila if shot glasses aren't big enough.