Cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate. Carefully drain all but 1–2 tablespoons of the rendered fat from the pan.

Add the leeks, season with salt, pepper, Calabrian chilies, and ½ tsp smoked paprika. Cook for 6–8 minutes, stirring occasionally, until softened.

Add the minced garlic and cook for 1 minute more, until fragrant.

Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 1–2 minutes, until most of the liquid has evaporated. Remove from heat and let cool slightly.

Preheat the oven to 350°F.

In a large bowl, mix together the softened cream cheese, sour cream, mayonnaise, Dijon, Worcestershire, a pinch of salt and pepper, Aleppo pepper (if using), remaining ½ tsp smoked paprika, cheddar, and Gruyère (reserve a bit of each cheese for topping).

Fold in the cooled leek mixture, most of the chopped bacon (saving some for garnish), and hot honey. Mix until well combined.

Transfer the mixture to a baking dish or oven-safe skillet. Top with the remaining cheddar, Gruyère, and a sprinkle of Parmesan (if using).

Bake for 10 minutes, then finish under the broiler for 2–5 minutes until golden and bubbly (keep a close eye so it doesn't burn).

Drizzle with more hot honey, top with reserved crispy bacon and chopped chives. Serve warm with Firehook crackers and enjoy!