In a food processor (this can be done by hand, too), combine the flour, cocoa, sugar and salt. Add the butter and pulse until crumbly. Add the yolks and ice cappuccino and pulse until the mixture forms a ball of dough (start with five tablespoons and add if necessary). Wrap the dough in plastic and refrigerate for an hour.

Preheat oven to 350 degrees Fahrenheit.

On a floured surface or Gefen Parchment Paper, roll out the dough to about 1/8-inch thick. Cut the dough using a three-inch flower shaped cookie cutter. Ball up the remaining dough and roll it out again.

Gently press the flowers into an ungreased mini muffin pan

Bake 12-15 minutes. Cool completely before removing.

For the filling, beat the cream cheese and peanut butter, then add confectioners sugar and yogurt, and mix until smooth. Fill the flowers.

For the garnish, melt chocolate and spread it thinly on a parchment paper. Sprinkle any variety of chopped nuts and allow to harden. Cut or break into shapes and stick one in each flower.