Line two 12-cup mini muffin pans with paper liners; set aside.
Place chocolate and peanut butter in a microwave-safe bowl. Microwave for 1 to 1 1/2 minutes until almost melted, stirring halfway through. Set aside to cool slightly.
Then, place semisweet / bitter chocolate chips in another microwave-safe bowl. Microwave for 2 - 3 minutes until almost melted, stirring once or twice.
Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with almonds. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.