Preheat the oven to 350 ˚F and line cookie sheets with parchment paper.
In a double boiler, melt the the chocolate and butter until smooth. Meanwhile, whisk together the eggs, vanilla, and sugar in a medium bowl.
Slowly add the melted chocolate to the eggs, stirring the whole time until well incorporated.
Sift in the flour, baking powder, and salt. Stir until completely mixed in.
Use a 1-tablespoon scoop to portion the dough on the parchment-lined cookie sheet. The cookies do not spread much, so the dough can be fairly close together.
Bake for 10-12 minutes or until just set. Let sit on the cookie sheet for 2 minutes before transferring to a wire rack.
While the cookies are baking, mix together the peanut butter and powdered sugar until well combined. Roll into small balls.
As soon as the cookies come out of the oven, while they are resting on the cookie sheet, smush a ball of peanut butter in the center of each cookie.
Once cookies are cooled completely, melt the semisweet chocolate chips and shortening together in a double boiler until smooth.
Dip the top of each cookie in the chocolate and let harden on a rack before packaging.