Meant to get to this days ago...
With ras el hanout no one thing should be dominant. It is meant to be a complex blend, blend being the operative word.
I do not use measurements when I make it so I'm writing out of my head, what I think will work. Make adjustments after you blend it, as needed and if necessary.
I'll give you what i think will be good ratios in parts. Use whatever you wish - a teaspoon, a tablespoon, whatever - for one part.
Note that ras el hanout rarely contains herbs. I do use a little bay leaf in mine.
Again, all the following numbers denote parts - all should be finely ground:
2 cinnamon, Sri Lankan if possible
1 coriander
.5 nutmeg
1 allspice berries
2 fenugreek
.75 clove
1 green cardamom
1 cumin
2 grains of paradise
1 black pepper
1 white pepper
1 long pepper
1 bay
1 aniseed
1 African bird pepper (sub cayenne)
2 turmeric
2 ginger
1 mace
1 fennel seed
1 celery seed
1 star anise
1 turmeric
2 lavender
2 rosebud
2 sumac
More complex, add if and when available:
1 cubeb
2 mahlab
1 galangal
1 orrisroot
1 saffron
1 black cardamom
1 ash berries
2 monk's pepper