Preheat oven to 400°; line rimmed baking pan with parchment paper. In medium bowl, toss peanuts, pepitas, oil, seasoning, cilantro and cumin; spread in even layer on prepared pan. Roast peanut mixture 15 minutes or until golden brown, stirring once; cool completely. Makes about 1 1/2 cups.
In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.
In food processor, pulse mango habanero salsa until small pieces remain; add mayonnaise and pulse until incorporated. Makes about 3/4 cup.
Place hot mess hot salsa, salsa verde, Cheddar spread, peanut mixture and mayonnaise mixture in 5 small bowls; place bowls on large wooden board or serving platter. Arrange mango, salami, chips, pineapple, cheese curds, pretzel chunks and bacon around bowls on board.