Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.

In a bowl, beat the eggs and sugar until light and fluffy. Stir in vanilla extract. Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture.

Spread the batter evenly in the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched. Let it cool for a few minutes before turning it out onto a clean kitchen towel dusted with powdered sugar. Gently peel away the parchment paper.

While still warm, roll the cake up with the towel from the short end. Allow it to cool completely.

Whip the heavy cream and powdered sugar until stiff peaks form. Carefully unroll the cooled cake and spread an even layer of whipped cream. Gently spread the peanut butter over the cream layer.

Re-roll the cake without the towel. Place the roll seam-side down on a serving platter.

Pour the chocolate ganache or melted chocolate over the roll. Decorate with chopped peanuts and mini peanut butter cups.