Preheat the oven to 400°F (200°C). Spray the Rockcrok® Grill Stone with oil using the Kitchen Spritzer and set aside.Cut the pita pockets in half down the perforation line with the Coated Bread Knife and then pull apart the halves. Cut each pita in half. Arrange the pita pieces on the stone, slightly overlapping, and spray with oil.Combine the sugar and cinnamon in the Flour & Sugar Shaker and sprinkle about half on top of the pitas. Bake for 10–12 minutes, or until the pitas are lightly toasted (they’ll crisp as they cool).Meanwhile, preheat the Executive Nonstick Square Grill Pan over medium heat for 3–5 minutes. Cut the peaches in half and remove the pits. Then slice the peaches, cut-side down, with the Quick Slice. Place the peaches in a small mixing bowl and sprinkle with the remaining cinnamon sugar. Stir to combine.Grill the peaches for 3–4 minutes, turning halfway through grilling. Transfer the peaches back to the bowl and coarsely chop with the Salad Chopper.Coarsely chop the pecans with the Food Chopper.Add the heavy whipping cream, powdered sugar, and honey to the Whipped Cream Maker. Pump the handle for about 30 seconds, or until it reaches the desired consistency.Combine the white chocolate morsels and oil in the small Silicone Prep Bowl. Microwave, uncovered, on HIGH for 30 seconds, or until it’s melted. Pour half of the melted chocolate into the Chocolate Drizzler.To build the nachos, drizzle the pita chips with melted chocolate. Top with half of the pecans and peaches. Top with dollops of the fresh whipped cream. Add the remaining pecans and peaches on top and drizzle with the remaining chocolate.