Slice jalapeno peppers in half lengthwise and remove all seeds. Wear gloves or ensure you wash your hands well after handling the peppers and seeds. Toss the peppers in olive oil and salt and place on a parchment lined baking sheet, cut side down, for 12-15 minutes or until the peppers are soft.
In the bowl of an electric mixer, beat the cream cheese, ghost pepper aioli or mayo, and honey until well blended. Fold in the shredded cheese.
In a second bowl, combine all of the ingredients for the topping and set aside.
Remove jalapenos from oven and flip each one over. Fill the cavity with the cream cheese mixture and top generously with the topping.
Return filled jalapenos to oven and back for 8-10 minutes, until the cream cheese mixture is bubbling and the tops are browned (if tops are not yet browned, you can broil them for a few minutes to help crisp the topping). Serve warm.