In a food processor, combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco, pulsing until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee, processing until the dough forms a ball.

Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.

Preheat your oven to 350 degrees F.

On a floured surface, roll out your dough until it is about 1/8 inch thick. Cut out the dough using a flower-shaped cookie cutter.

Gently press the flowers into an ungreased mini muffin pan. Bake for 12-15 minutes at 350 degrees F.

Allow the mini pie shells to cool completely in the pan before removing.

For the filling, beat the peanut butter with the cream cheese and vanilla until smooth. Add the powdered sugar, beat again until smooth, then add the Cool Whip and beat until smooth.

Pipe the filling into the cooled pie shells.

For the drizzle, melt the chocolate chips and shortening. Allow to cool slightly, then drizzle onto the filled pie shells. Top with chopped peanuts.