Preheat your oven to 325 degrees F.

In a large bowl, whisk together the flour, sugar, cocoa powder, and salt.

Add the butter, peanut butter, and vanilla. Use a pastry blender to incorporate the ingredients.

Form the mixture into a ball with your hands and knead until smooth.

On a lightly floured surface, roll the dough until it is about 1/3-inch thick.

Use cookie cutters to cut out cookies in the desired shape. Place cutouts about 1/2-inch apart on an ungreased cookie sheet.

Bake for 15-20 minutes or until the centers are set. Allow cookies to cool on the cookie sheets for 5 minutes, then transfer to a wire rack.

For the chocolate icing, melt the chocolate chips and half of the shortening in a microwave-safe bowl, stirring every 30 seconds.

For the peanut butter icing, melt the peanut butter chips and the other half of the shortening in a separate bowl, stirring every 30 seconds.

Place cookies on a piece of wax paper. Spread half of the cookies with the chocolate mixture and the other half with the peanut butter mixture, then drizzle with leftover icing.