Chill a med bowl in freezer. In a second bowl, whisk flour, salt and baking powder. Cut in butter with a pastry blender until coarse crumbs form. Place in a resealable plastic bag, press into flat flakes and freeze 10 min. Empty flakes into chilled bowl; sprinkle with water and vinegar. Knead gently until dough forms. Sprinkle with more water if too dry. Form a thick disk, wrap in plastic; chill 30 min or overnight. On lightly floured board, roll out to 3/16” thick. Lay dough over 9” pie plate. Trim overhang to 3/4”; fold under and crimp edges. Chill.
Preheat oven to 350°. Beat eggs; add sugar, corn syrup, vanilla and salt. Mix until sugar dissolves. Add melted butter and chocolate and cocoa; mix until smooth. Place peanuts in pie shell; pour filling over. Reduce heat to 325°. Bake 1 hr on lower rack; rotate at 30 min. Filling should be set and crust golden before removing. Cool completely; top with ganache.
In small saucepan over med heat, bring cream to a slight simmer, but do not boil. Remove from heat; stir in chocolate. Allow to melt for few min, then stir until smooth. If ganache is firm, microwave for 15 sec. Gently stir and pour over cooled pie. Tilt and cover pie evenly. Garnish with chopped peanuts,
if desired, and pinch of salt. Chill until set, approx. 30 min.
* A pre-made crust can be substituted.
** Melt butter and chocolate in microwave on med for 1 min, stir and heat 30 sec more, if necessary.