For the crust, chop peanuts in food processor and reserve 1/4 cup for garnish. Add brown sugar and flour to food processor and process in long bursts.
Place mixture in a large bowl. Stir in graham cracker crumbs, cinnamon, and salt. Add melted butter and incorporate well. Mix first with a fork, then with hands, rubbing everything together completely to form evenly dampened crumbs (if necessary, add 1 tsp. water to the mixture to assist in pressing the crust into place).
Spread the crumb mixture evenly and loosely into a lightly buttered 9-1/2-inch tart pan with a removable bottom. Press the crust into the bottom and up the sides. Refrigerate crust for 10 to 15 minutes.
Place crust on center oven rack in a preheated 350-degree oven and bake for 7 to 10 minutes, until lightly browned. Let cool on wire rack.
For the ganache, in a small saucepan, bring heavy cream, butter, corn syrup and salt to a simmer, making sure butter is completely melted.
Place chocolate in a heat-proof mixing bowl and pour hot cream mixture over chocolate. Allow it to sit, untouched, for about 5 minutes. Add vanilla, and whisk until ganache is smooth.
Immediately pour ganache into cooled graham cracker crust, carefully tilting crust to coat the bottom and sides evenly.
Cool to room temperature; refrigerate crust for at least an hour.
For the peanut butter filling, combine cream cheese, peanut butter, sugar, milk, honey and salt with an electric mixer until well mixed.
Spoon peanut butter filling over the ganache layer and smooth with an offset spatula; chill in refrigerator for at least 30 minutes.
Spoon the jelly onto peanut butter layer and spread evenly (jelly may need to be warmed slightly in order to spread easily).
Sprinkle tart with reserved chopped peanuts. If desired, garnish with fruit matching jelly used, such as raspberries or strawberries.
Chill at least 1 hour. Carefully remove tart from pan before serving.