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Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.
Whisk together flour, cocoa powder, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
Reduce mixer speed to low and gradually add flour mixture. Mix just until combined. Stir in peanuts. Dough will be sticky.
Drop by tablespoonfuls onto prepared pans, leaving about 2 inches between cookies. Flatten each cookie slightly with the back of a spoon or the bottom of a glass. Bake, one pan at a time, for 13-15 minutes. Cool on pans for about 5 minutes. Then, remove to wire racks to cool completely.
To make the filling, place all filling ingredients in a medium bowl. Beat until smooth. If necessary, refrigerate filling for 15-20 minutes until firm enough to spread.
Spread 1 to 1 & ½ teaspoons of filling on the bottom of half of the cookies. Place another cookie on top of the filling so that the bottoms of the cookies are facing each other. Once cookies are assembled, place in refrigerator for about 15 minutes or until filling has set.