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For the peanut butter filling:
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In the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese and peanut butter until smooth, about 2 minutes. Add in the sugar, cocoa powder, vanilla, and cinnamon and beat for another 2 to 3 minutes until sugar is blended in. If the mixture is really thick, add in a little milk at a time. I added about a 1/4 cup to mine to loosen it up a little bit.
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With a hand mixer fitted with the whisk attachment, blend in 1 cup of whipped cream. Then with a spatula gently fold in the remaining cup of whipped cream. Peanut butter filling should be light and creamy. Place in the fridge for at least 1 hour to chill and set.
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For the graham cracker crumbs:
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Preheat oven to 350u00b0F.
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In an oven-proof medium bowl, combine graham cracker crumbs, sugar, and melted butter. Place bowl in the oven for about 5 minutes, just to toast the crumbs. Set aside.
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For the chocolate coating:
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Place chocolates in a microwave-safe bowl and microwave for 1 to 2 minutes, stirring every 15 minutes or until chocolate is completely melted.
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To assemble the pies:
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Spread a few tablespoons of chocolate into the bottom and up the sides of each mini tart part. Place in the freezer for a few minutes to harden the chocolate.
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Remove chocolate-coated tarts from freezer and place a few tablespoons of graham cracker crust into the bottom of each pan, pressing lightly to form the crust. Spoon peanut butter filling into each tart pan, filling barely to the top. (You want to leave a little room from the top so you can add the top chocolate layer.) Spoon another tablespoon or two of chocolate over the top and spread out evenly.
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Place tarts back in the freezer for at least 2 hours to really set up. Before serving, remove the tarts from the freezer and let sit for 5 minutes just to take the chill off. Remove pies from tart shell, plate up, and eat!
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(Recipe adapted from Confessions of a Cookbook Queen and Spoon Fork Bacon.)
