Add the softened cream cheese, chopped chives, garlic powder, and black pepper to a small mixing bowl. Stir together until smooth and evenly combined.

Lay salami slices flat on a cutting board in a single layer. Pat each slice lightly with a paper towel if they look oily.

Spread about 1 teaspoon of the cream cheese mixture onto each salami slice, spreading all the way to the edges.

Starting from one side, roll each slice into a tight cylinder. Place seam-side down on a plate as you go.

Refrigerate the roll-ups for 15 minutes until the cream cheese firms up slightly.

Serve whole or slice each roll-up in half on the diagonal for a cleaner presentation. Season with a pinch of flaky salt if needed.