Place pecans on a baking sheet and bake until brown and aromatic, 7 to 10 minutes. Remove from the oven and let cool.
Combine the cream cheese, Gorgonzola, port, honey, and pepper in a food processor, processing until smooth. Transfer to a sealable plastic bag and squeeze mixture into one corner. (Use a bag plus a decorative tip if you're going for a more decorative look).
To assemble: Spread 48 pecan halves flat-side down on the sheet tray. Cut a small tip off the corner of the bag of cheese mixture. Pipe about ¼ teaspoon of the cheese mixture evenly onto each pecan half. Top with a second pecan, flat-side down, and pipe ¼ teaspoon of the cheese mixture onto the top of each napoleon. Sprinkle with chopped chives to garnish.
Notes
Do ahead tips: The pecans can be toasted up to 3 days in advance and stored in an airtight container. The Stilton mixture can be prepared up to 3 days in advance and refrigerated; bring it to room temperature before assembly. Assemble up to 3 hours in advance and let sit at room temperature.
If you reduce the recipe, do not use a food processor; make the cheese mixture by hand.
Chop extra chives and sprinkle them onto a plate as a colorful backdrop for the napoleons.