Preheat oven to 350F.
Place pecans on a baking sheet. Bake until brown and aromatic, 7 to 10 minutes. Remove from oven and let cool.
Combine cream cheese, Stilton, port, honey and pepper in a food processor. Process until smooth. Transfer to a sealable plastic bag and squeeze mixture into corner.
Spread 1/2 of the pecans flat-side down on a sheet tray. Cut a small tip off the corner of the bag of cheese mixture. Pipe about a 1/4 teaspoon of the cheese mix evenly on each pecan half.
Top with the second pecan, flat-side down, and pipe a 1/4 teaspoon fo the cheese mix onto each napolean. Sprinkle with chopped chives to garnish.