Preheat oven to 400°F.

Lay 2 cold, but not frozen puff pastry sheets flat on a lightly floured surface. Using the larger 2⅜” cutter, cut 18 shapes. Do not remove them yet from the cut lines. Next, using your smaller 2″ cutter, cut the center out of 12 of the 18 shapes cut with the larger pastry cutter. This leaves 6 whole larger shapes and 12 rings with the centers cut out. Remove the 12 smaller center pieces of pastry and set aside.

With a spatula, place the 6 whole-cut shapes on your parchment-lined baking sheet. Carefully stack 2 ring shapes on top of each whole-cut shape. Bake at 400°F for 12-14 minutes until golden brown. Place shells onto a wire rack and let cool completely.

Using a hand or stand mixer, whip ⅓ cup cold whipping cream into stiff peaks. Separately whip ⅔ cup cold cream cheese to loosen. Add the whipped cream into the whipped cream cheese and whip until well combined. Add 1 cup of Bonne Maman Peanut Chocolate Spread and whip this mixture on high for at least 4 minutes until lightened in both color and consistency. Fill a piping bag with the mousse and place in the refrigerator to chill for at least 2 hours.

After your pastry is cooled and your mousse is chilled, fill your vol-au-vent shells. Pipe 1½ Tbsp of mousse into the bottom of the vol-au-vent shells. Spoon 1 Tbsp of Bonne Maman Peanut Chocolate Spread on the top of the mousse. Pipe a large decorative topping of mousse to the top of each vol-au-vent. Garnish with chopped peanuts and/or flaked sea salt. Serve immediately.