Preheat oven to 450F. Line baking sheet with baking mat and set aside.
In a large bowl whisk flour, sugar, baking powder, chili powder, paprika, garlic powder and salt together. Add jalapeño, parsley and cheddar, stirring until well coated.
In a small bowl whisk together melted butter, heavy cream and apple cider vinegar. Stream butter mixture into flour mixture, stirring just enough to incorporate.
Using a 3-tablespoon scooper, scoop the batter and place on baking sheet. Press top down slightly, then repeat ensuring biscuits are a 1/2 inch apart. Bake biscuits for 12 minutes, until golden on the top.
Combine topping ingredients in a small bowl. Remove biscuits from oven and brush with topping mixture. Serve fresh and warm from the oven.