Place flour, kosher salt, and cayenne pepper into a food processor and pulse several times to combine thoroughly. Incorporate the cubed butter along with the hot sauce, processing the mixture for approximately 10 seconds until it achieves a coarse, mealy texture.

Introduce the shredded cheddar cheese to the mixture and pulse again until uniformly blended. If your food processor has a smaller capacity, you may need to divide the mixture and work in batches.

Gradually add heavy cream, one tablespoon at a time, pulsing until the dough begins to pull away from the sides of the bowl. Expect to use 6–8 tablespoons for a full batch or 3–4 tablespoons per half batch if divided.

Transfer the dough to a clean surface and gently press it into a cohesive ball—it may still appear slightly crumbly. Divide into two portions, shaping each into a cylindrical log. For easier handling, wrap each log in wax or parchment paper during shaping. This process yields four logs in total, each measuring about 12 to 14 inches in length. Wrap logs tightly in plastic wrap and refrigerate for several hours to firm.

When ready to bake, set the oven to 350°F. Line baking sheets with parchment paper. Slice logs thinly and evenly, spacing slices slightly apart on the prepared sheet as they will expand during baking.

Optionally, sprinkle the tops with a touch of salt or paprika for added flavor and color, or gently prick each slice with a fork for decorative appeal.

Bake for 10 to 12 minutes, or until the crackers are golden and crisp.