Shred the cheddar into a food processor and add melted butter, chopped jalapeños, Parmesan cheese, egg yolks, all-purpose flour, almond flour, sugar, salt, cumin and coriander. Process until the mixture comes together into a ball, about a minute or less.

Lay out a long sheet of plastic and roll the dough into a log about 18” long on the plastic then wrap and refrigerate for 30 minutes.

While the dough is under refrigeration for 30 minutes, process the pecans to a fine crumb and pour into a wide small bowl.

Whisk the two egg whites slightly and place into another small bowl.

After the dough sits for 30 minutes in the refrigerator, preheat oven to 400 degrees F and set oven rack in top position.

Line two sheet trays with parchment paper.

Unwrap the dough log and cut in half, then each half in half, then each quarter in half. Take the eight pieces and cut each into three which will yield a total of 24 pieces.

Roll each piece into a smooth ball. Then dip a few at a time into the egg whites, drain then roll in the pecan crumbs. Get a good coating of nuts on each one.

Place 12 evenly spaced on the two prepared pans.

Use a half teaspoon measurer and make an indent into each one, pressing down deep enough to accommodate a little less than a teaspoon of cream cheese. Neaten up the sides and top so they are even and smooth.

Fill each cavity to the top with cream cheese dividing the cream cheese between the 24 cookies.

Bake one pan at a time for 14-15 minutes until slightly golden. The bottoms get dark quickly so do not bake more than 15 minutes.

Remove from oven and immediately drop a dollop of jalapeño jelly over the top of each one keeping it centered above the cream cheese. I used about a half teaspoon of jalapeño jelly on each.

Remove to a rack to cool.

Bake the second pan and repeat with the jelly and move to a rack to cool.

Keep refrigerated until ready to serve.

Best served warm or at room temperature.