Combine the cumin, salt, cardamom and pepper; set aside.
Heat oil in a heavy skillet over medium heat. Add walnuts and saute until light brown.
Sprinkle with sugar; saute until sugar melts and turns light amber.
Remove from the heat; toss nuts with spice mixture. Cool.
In a food processor, combine 1/2 pound blue cheese, chevre, cream cheese and butter; puree until smooth. Transfer to a bowl; fold in brandy and scallions. Mix parsley and chives in a separate bowl.
Oil a skinny terrine mold and line with plastic wrap. Pipe a third of the cheese mixture into the bottom of mold and spread out evenly. Sprinkle with a third of the remaining blue cheese, a third of the spiced nuts and a third of the parsley-chive mixture. Repeat layers twice. Cover and refrigerate overnight.