In a food processor, combine flour, cocoa, sugar, and salt on low until blended. Add butter and Crisco, pulse until mixture resembles coarse crumbles. Add egg yolks and iced coffee, process with slow pulses until dough forms a ball. Start with 5 tbsp iced coffee, adding more if needed.

Press dough into two flattened discs. Wrap in plastic, refrigerate for at least 30 minutes.

Preheat oven to 350°F. On a floured surface, roll out dough to 1/8 inch thick. Cut dough with a flower shaped cookie cutter. Press flowers into an ungreased mini muffin pan. Bake at 350°F for 12-15 minutes.

Allow mini pie shells to cool completely in the pan before removing to ensure they keep their shape.

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

Pipe filling into cooled chocolate pie shells using a piping bag or a large plastic bag.

For the drizzle, melt chocolate chips and shortening in a microwavable bowl or double boiler. Cool slightly, transfer to a plastic bag, snip corner, and drizzle over filled pie shells. Top with chopped peanuts if desired.