In a food processor, combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses 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 at 350 degrees F for 12 -15 minutes. Allow the mini pie shells to cool completely in the pan before removing.

Mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth. Add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.

Add the filling into a piping bag and pipe into your cooled chocolate pie shells.

For the drizzle, melt the chocolate chips and shortening. Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with chopped peanuts for garnish.