Heat Extra Melt Cheese Sauce according to manufacturer's instruction. Transfer to mixing bowl; whisk in harissa. Hold above 141°F for up to 4 hours. Alternatively, chill and store according to local food codes.
Combine all Chermoula ingredients in food processor; pulse until desired consistency.
Sauté ground lamb; remove from heat, drain. Stir in 1 tablespoon Chermoula.
To build nachos, spread half of pita chips on platter, top with half each of roasted peppers, roasted chickpeas and lamb. Drizzle with 2 ounces harissa cheese sauce. Repeat with remaining ingredients. Garnish with cilantro and sprinkle of additional harissa spice blend, if desired.