Preheat the Oven: Preheat your oven to 350°F (175°C). Generously coat a bundt pan or a deep round baking dish with cooking spray to prevent sticking.

Prepare the Biscuit Dough: Separate the refrigerated buttermilk biscuit dough and cut each biscuit into quarters. Set aside.

Assemble the Monkey Bread:

o In a large mixing bowl, combine the biscuit dough pieces with melted butter. Toss gently to coat each piece with the butter.

o Add 1 cup of shredded Cheddar cheese, ½ cup of jalapeño pepper slices, and ½ teaspoon of dried parsley flakes to the bowl. Mix everything together until the cheese, peppers, and parsley are evenly distributed among the dough pieces.

Layer the Dough in the Pan: Begin layering the coated dough pieces into the prepared bundt pan or baking dish. Sprinkle the remaining ¼ cup of shredded Cheddar cheese and ¼ cup of jalapeño pepper slices evenly over the dough layers. Add the shredded mozzarella cheese on top and sprinkle with the remaining ¼ teaspoon of dried parsley flakes.

Bake the Monkey Bread: Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and the cheese is bubbly and melted. If the top starts to brown too rapidly, loosely cover it with aluminum foil for the final 10 minutes of baking.

Cool and Serve: Allow the monkey bread to cool in the pan for about 5 minutes before carefully inverting it onto a serving plate. Serve warm, and enjoy pulling apart the cheesy, spicy goodness piece by piece!