Preheat oven to 425ºF. Line baking sheet with foil; spray foil with nonstick cooking spray. In small nonstick skillet, toast reserved jalapeno seeds and cumin seeds over medium-low heat, stirring constantly, 2-5 minutes, until fragrant and golden; transfer to small bowl. Add cream and cheddar cheeses to toasted seeds; with fork, mash mixture together until well blended. Stuff each pepper half with an equal amount of cheese mixture; set aside. On small plate, combine bread crumbs and oregano.  Dip filled side of each pepper into bread crumb mixture; set on prepared baking sheet, crumb-side up. Bake 10 minutes, until lightly browned; serve immediately. Makes 8 servings