In a stockpot, melt 1/4 cup of the butter over medium-high heat. Add the Black Forest ham, and sauté until golden brown. Add the onion, shallots, garlic, and chili powder. Sauté until glossy, about 2 minutes.
Add the flour to create a roux. Whisk in the German lager and stock.
Add the cumin seed, and lower the heat to medium. Cook until the liquid is reduced by one-half, about 35 minutes.
Remove from heat and stir in the cheeses. Season to taste with salt and pepper.
To make the croûtons, melt the remaining butter in a medium sauté pan over high heat. Add the diced German whole grain bread, and pan-toast until crispy.
Pour into serving bowls and top with the croûtons and the cilantro. Serve immediately.