Mix chocolate and cocoa in a large bowl. Heat cream sugar and butter until at a simmer. pour over chocolate. Mix until smooth. A mixer will help break up cocoa chunks. Pour into greased pan and refrigerate.

Mix peach cream cheeses and sugar and blend until smooth. bring water to a boil. Add gelatin and whisk. Pour into cheese mixture and stir well. pour mixture over ganache layer.

Slice habaneros thinly into matchstick peices. Mix equal parts water and sugar. Bring to a light simmer. Add your habs and simmer away for an hour. fish them out with a fork and place on a pile of sugar. A strainer didn't seem to work in this situation. Mix and separate any stuck together pieces.