In a small saucepan combine the sugar, water, and jalapeño slices and set over medium heat. Bring to a boil and reduce to a simmer. Simmer for about 10 minutes and remove from the heat.
Combine all ingredients in a small saucepan set over medium heat. Stir until sugar is completely dissolved and then remove from the heat. Chill.
In a medium bowl whisk together the lime simple syrup, tequila, and orange liquor.
Cut the watermelon into one inch thick slices. Using a 1 1/2 inch cookie cutter, cut out rounds from each slice and place into a large, flat container and set aside.
Pour the margarita marinade over the watermelon rounds. Cover and chill for at least 2 hours and up to 6 hours.
To serve: Remove watermelon from margarita marinade and place in a single layer on a platter. Scatter cojita cheese over the watermelon. Place one candied jalapeño slice on top of each watermelon round and skewer with a bamboo skeweror cocktail fork. Garnish with lime zest and serve.
Special Equipment: 1 1/2 round cookie cutter