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. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.

Press the dough into two flattened 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.

For the filling, beat the peanut butter with the cream cheese and vanilla until smooth. Add the confectioners' sugar and beat again until smooth. Add the Cool Whip and beat the mixture one final time until smooth.

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

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