Screaming Crab Melts on Pumpernickel

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8 ounces cream cheese

2 tablespoons heavy cream or milk

1 pound lump crabmeat

2 tablespoons freshly chopped chives

1 tablespoon prepared horseradish

Salt and freshly ground black pepper

4 teaspoons Dijon mustard, divided 

4 to 8 slices pumpernickel bread, cut into 4-inch rounds (making 8 rounds total)

1 cup baby spinach leaves

2 tablespoons grated Parmesan 

Pitted black olives, cut crosswise into rings

Pimento pieces and strips