Preheat the oven to 350.
De-seed one jalapeno by removing the top and then the seeds through the middle.
Very thinly slice the jalapenos using a mandolin.
If you are using jarred jalapenos instead, pull them out of the jar and lay on a paper towel to dry off some of the liquid.
Melt the stick of butter in a measuring cup with a pour spout.
Thoroughly spray the insides of a bundt pan to release the biscuits once cooked.
Sprinkle the bottom of the pan with a little garlic powder and dried cilantro leaves. Drop 3-4 slides of jalapeno around in the bottom. (Remember, whatever is in the bottom of the pan, will be on top of the bundt when it is inverted.)
Separate and cut each biscuit into quarters, making a pile to keep the quarters from each can separate.
Take one piece of biscuit in your hands. Gently press and pull it to make a round or square shape that you can fold over.
Using a child’s spoon or ½ teaspoon measuring cup, scoop a small amount of cream cheese into the center of the biscuit.
Use your finger to fold the biscuit up around the cream cheese and pinch it together.
Drop the biscuit pieces in the bottom of the bundt pan.
Repeat with one can worth of biscuit pieces, 32 pieces total. Dropping sporadically around the bundt pan to make one layer.
You can watch and drop a few jalapenos or cilantro in between the biscuits, or wait until you have half of them in the pan.
Stir the garlic powder into the melted butter.
Pour half of the melted butter over the biscuit pieces.
Sprinkle with half of the jalapenos and half of the cheddar shreds. If you want to use cilantro, this is a great place to sprinkle in a little through the middle layer.
Repeat these steps with the remaining biscuit pieces.
Stir the garlic powder and butter again and pour over the biscuit pieces.
Add the jalapeno pieces and the rest of the cheddar shreds.
Cover and bake at 350 for 40 minutes. If your oven cooks hot, begin watching the bake at 35 minutes.
Let sit out of the oven for 5 minutes, then invert pull-aparts onto a platter or cake stand.
Serve while it's still warm. (But, I will say, it traveled nicely to an off-site brunch.)