Heat Extra Melt according to package directions. Pour into mixing bowl; whisk in Harissa Spice Blend. Hold above 141°F for four hours or less. 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 and stir in 1 tablespoon Chermoula.
To build nachos, spread half of pita chips on platter, top with half of roasted peppers, roasted chickpeas, lamb and 2 ounces Harissa cheese sauce. Repeat with remaining ingredients. Garnish with cilantro leaves and sprinkle of Harissa Spice Blend, if desired.