Preheat oven to 325 degrees. Spray a mini muffin pan with cooking spray (if you have more than one pan, spray 32 mini-muffin cups with cooking spray to make the whole recipe at once – most pans hold 24).
In a small bowl combine flour, salt and baking soda. Set aside.
Use an electric mixer to beat the canna-butter, peanut butter, and sugar together until fluffy.
Beat in egg and vanilla.
Mix in dry ingredients until just combined, do not over mix.
Roll dough into balls, one tablespoon each and place 1 ball in each muffin cup. Form a cup shape by pressing your thumb into each cup to make an indentation. Don’t worry too much, the cookie with rise and fill in as they bake, but doing this step makes it easier to mold them later.
Bake until lightly browned, about 15 minutes.
Remove cookies from over and use a small spoon (or a gloved finger – cookies will be hot) to press a well into the cookie to form the cup. You must do this while the cookie are still hot and pliable. Cool in the pan for about 10 minutes before removing to a wire rack to cool completely before filling.
Bring cream to a boil over medium-high heat (watch carefully it can boil over in a second).
Pour heated cream over chocolate chips or chunks in a small bowl. Do not stir, let site for about 10 minutes! Then whisk until smooth and well combined. Scrap the bowl with a rubber spatula to make sure all the chocolate is combined, sometimes pieces will be stuck at the bottom.
Pour ganache into a small zip top plastic bag (or a pastry bag if you have one). Snip off a small corner of the bag so you can pipe the ganache into each cooled cookie cup. Refrigerate until ready to serve.