Preheat oven to 350 degrees.
Grease and flour bottom and side of 2 9 inch round pans.
Mix four, cocoa, baking soda, and salt; set aside.
Beat sugar, shortening, eggs, and vanilla in medium bowl with mixer on medium speed, scraping bowl occasionally, until blended.
Beat in buttermilk and coffee.
Gradually beat in flour mixture, beating after each addition until smooth.
Stir in peanut butter chips.
Pour into pans.
Bake 30 to 33 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire rack. Cool completely.
Mark side of cake with toothpicks and cut each cake horizontally to make 2 layers with long, thin serrated knife.
Drizzle 2 tablespoons of the liqueur over cut side of each layer.
Place 1 layer, cut side up, on serving plate.
Spread with 1/4 cup of the Peanut Butter Cream Cheese Frosting to within 1/4 inch of edge.
Sprinkle with 1/4 cup chopped peanut butter cups.
Repeat with remaining layers, placing second and top layers cut side down. Frost side of cake with Chocolate Mocha Cream Cheese Icing.
Press peanuts on side of cake.
Top with remaining peanut butter cups.
Store covered in the refrigerator.

Beat peanut butter, whipping cream, vanilla, and cream cheese on medium speed until fluffy.
Beat in powdered sugar on low speed until smooth.

Beat butter, whipping cream, liqueur, and cream cheese on medium speed until fluffy.
Beat in cocoa, coffee, and powdered sugar on low speed until smooth.