I like the first one because of the Cardamom. And I agree with Christina about Mourad, it's a cookbook worth having.
I bought my Ras al Hanout online though. However you get it, it will have a sweet smell from the allspice and cinnamon. That is one of the intriguing things about Moroccan cooking specifically -- the mixture of sweet and savory. Chicken with dates and cinnamon. Mediaeval European cooking had a similar tendency to mix in almonds and sweet flavors and a few exotic spices with a savory dish.
My Ras al Hanout is from Zamouri Spices and it's available via Amazon.com. The label says:
Turmeric, Ginger, Cinnamon, Fennel, Anise Seed, Cardamom, Galangal, Star Anise, Cayenne Pepper, Garlic, Nigella, Paprika, Rosebuds, Salt, Ajwan Seeds, Lavendar Blossoms, Mace, and other spices.