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In the bowl for an electric mixer beat together butter, sugar, and brown sugar until fluffy (about 2 minutes). Add eggs, vanilla, and melted chocolate. Mix until well combined, scraping the sides as necessary.
In a small bowl whisk together flour, cocoa powder, baking powder and salt until combined. Slowly add flour mixture to chocolate mixture until combined.
Cover dough, and refrigerate for at least 2 hours, up to 36 hours.
Mix together peanut butter and butter, beat until smooth and creamy. Add vanilla and powdered sugar. Mixture will be very thick.
Scoop out balls of dough, about 2 teaspoons in size, and form into small disks. Place in a baking sheet and freeze until ready to use.
Preheat oven to 350º F.
Scoop about 2 Tablespoons of cookie dough and flatten into a circle. Place a peanut butter disk into the center and then fold over the size and pinch to completely enclose the peanut butter with cookies dough. Place on a lined baking sheet.
Bake for 10 minutes. The edges should be set. Remove from oven and let cool for 5 minutes before removing to a wire rack.
Heat heavy cream in a microwave safe bowl for 40 seconds. Add chocolate chips and let stand for 2 minutes. Stir until completely melted and smooth.
Drizzle chocolate ganache over cookies.
Let the cookies cool and set up before storing.