Mash black beans slightly and place in a medium-size bowl. Add black olives, onion, jalapeno, olive oil, lime juice, garlic, cumin, salt, cayenne pepper and black pepper. Refrigerate, covered, for 2 hours.
Spread cream cheese evenly over the bottom of a 9-inch pie plate. Spread bean mixture over the top. Garnish with cilantro if using. Serve with cracked-pepper crackers.