In a medium skillet, add the olive oil and heat over medium high. Once shimmering, add the shallot. Cook until almost translucent, 5 minutes, then season with salt and add the garlic and jalapeño. Cook for another 6 minutes, then transfer and spread onto a plate, or into a wide bowl, to cool to at least room temperature (place in the refrigerator to speed up the cooling time).

In a large bowl with an electric mixer, or using a stand mixer, whip the cream cheese and goat cheese together on medium speed until just combined. Add 2/3 cup of the parmesan, 1/2 cup chives, 1/2 c cilantro, back pepper, and honey and mix. Finally, gently mix in 1/2 cup of bacon and 3/4 of the total, cooled jalapeño, garlic, and shallot mixture. Mix until just combined. Reserve the remaining cilantro, chives, parmesan, cooked shallot mixture, and bacon to roll the ball in before serving.

Lay a sheet of plastic wrap onto the counter. Dollop the cheese spread into the center of the plastic and wrap the sides around the cheese to form a ball, gently shaping with your hands as needed. An alternative method is to set the plastic into a bowl that is large enough to just fit the cheese—this will help to shape and hold the cheese ball as it firms in the refrigerator. Refrigerate the ball for at least 6 hours, preferably up to overnight. Reserve the remaining cilantro, chives, parmesan, and bacon to garnish.

To serve, spread the remaining bacon, herbs, shallots, and parmesan onto a plate. Roll the ball in the garnish then place on a serving plate and let sit for 20 minutes before serving to soften.