Preheat your oven to 350°F (175°C).
Grease your Bundt pan generously with some of the melted butter.
Unroll the crescent rolls and cut each triangle into smaller pieces, aiming for about 6 pieces per triangle.
In a large mixing bowl, combine the chopped dill, chives, hazelnuts, Parmesan cheese, Cheddar cheese, smoky paprika, honey roasted pecans, pistachios, and chili powder. Toss everything together until evenly mixed.
Take the cut pieces of crescent rolls and toss them in the bowl with the cheese and herb mixture. Drizzle the remaining melted butter over the top and mix again.
Transfer the coated crescent roll pieces into the prepared Bundt pan, layering them evenly and pressing down slightly.
Place the Bundt pan in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown.
Once baked, let it cool for about 10 minutes before inverting onto a serving plate. Sprinkle with toasted black sesame seeds and toasted sesame seeds.
