In a bowl mix the ground pork, red wine vinegar, Smoked paprika, ancho chili powder, Mexican oregano, onion powder, garlic powder, cumin, kosher salt thoroughly to incorporate and distribute the seasoning throughout for meat. Cover and refrigerate for at least 1 hour or overnight.
Preheat the oven to 425°F with rack in upper third of oven. Line baking sheets with parchment paper or silicone mat, set aside.
Shred the cheese and add to food processor with flour and chipotle powder. Process until cheese is finely chopped and incorporated into the flour. Add the cream and pulse until dough ball forms.
Scrape the dough from food processor bowl and turn out onto floured work surface. Lightly roll out to 3/4" thickness and cut out 16 2-inch round biscuits. Distribute biscuit rounds on baking sheets. Brush the tops with milk and bake for 15 minutes, or until golden brown.
Brown the chorizo in a sauté pan and break into crumbles with wooden spoon. Sprinkle the flour over and cook for a minute more. Slowly add the milk and stir to incorporate and thicken. Allow to cook and bubble for 3-5 minutes. If too thick, thin with a little milk. Spoon thickened chorizo mixture over biscuits and serve with chopped cilantro on top.