Prepare the Bundt pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, or use a non-stick Bundt pan to prevent sticking.

1. Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
2. Combine the wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
3. Add the dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until smooth and fully incorporated.
4. Incorporate the boiling water: Stir in the boiling water, a little at a time, until the batter is thin but smooth. This helps create a moist, tender cake.
5. Add the chocolate chips: Fold in the chocolate chips to the batter, ensuring they’re evenly distributed.
6. Bake the cake: Pour the batter into the prepared Bundt pan and spread it out evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 10-15 minutes, then remove from the pan and transfer to a wire rack to cool completely.
7. Make the peanut butter glaze: While the cake cools, prepare the glaze. In a small saucepan over medium heat, combine the peanut butter, heavy cream, and powdered sugar. Stir constantly until the mixture is smooth and melted together. Remove from heat and stir in the vanilla extract and a pinch of salt.
8. Glaze the cake: Once the cake has cooled completely, pour the peanut butter glaze over the top of the cake, allowing it to drip down the sides for a beautiful effect.
9. Serve: Slice the cake and serve immediately. For extra indulgence, top each slice with whipped cream or a scoop of vanilla ice cream.