Add hot water to bouillon cube in small bowl; let stand until dissolved. Use wooden spoon to mix lard, pumpkin, baking powder and cinnamon in large bowl until blended. Add masa harina and chicken broth; stir until mixture forms soft dough.
Spread 1/4 cup masa dough into 4-inch square down center of each of 16 banana leaves, leaving about 2 inches at top of leaf. Top each with about 2 Tbsp. each chiles and cheese. Fold over sides and both ends of each leaf to completely enclose filling. Tie closed with strips cut from some of the remaining banana leaves.
Pour 3 cups water into tamalera. Use enough of the remaining banana leaves to line bottom and side of tamalera. Add tamales, overlapping as necessary to fit; cover with remaining leaves. Steam 1 hour or until tamales are done, adding water to tamalera if needed. (Tamales are cooked when they pull away from leaves.) Cool slightly. Serve with sour cream.
Serve with fresh fruit and a quick bagged salad tossed with your favorite KRAFT Lite Dressing.
If You Don't Have a Tamalera
Place assembled tamales in steamer basket in large saucepan filled about 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales are done, adding more water to saucepan if necessary.
If you don't have enough banana leaves to cover tamales in tamalera, you can use a dampened kitchen towel instead.