Speaking as the one who is in charge of making both in my house (my husband does many things but generally not these two), I think hamentashen are a much more social food. At least for the person who’s making them! The reason there are never enough latkes at a Chanuka party is because the person making them is stuck in the kitchen, away from all the action at the party, until they’re finished. So , unless the chef is antisocial, they stop as soon as they can, not when everyone has fressed their full and is ready to go home. Hamentashen, on the other hand, can be made in advance, even if only by an hour or two (remember I make mine on Purim, we serve them for dessert at the seudah and as a nosh to the people who stop by during the day) and thus allow the baker to join in the fun without worrying about everyone starving. And, by the way, leftovers are never a problem with my hamentashen, there are never more than a few left and everyone fights over who gets to take those home, and I make TONS. (yes I will share my recipe and secrets, if anyone is interested)
So, assuming you like the chef in your house, and enjoy spending time with them at meals, Hamentashen win!