In a medium bowl, stir together cream cheese, Cheddar cheese, half of the bacon, half of the jalapeños, garlic, Worcestershire sauce and ground cumin until well combined.

On a large plate, stir together the remaining bacon, the remaining jalapeños and toasted pecans until evenly combined. Shape the cream cheese mixture into a ball. Roll the ball in the pecan mixture until coated on all sides.

Wrap cheese ball in plastic wrap and refrigerate for at least an hour before serving. Serve with your favorite crackers. Leftovers should be wrapped tightly and can be refrigerated for up to 3 days.