Hello Cassie! I'm new here and I'd like to share my toughts and knowledge too (: To your problem now: Seems that your recipies have a lot of solidifying agents, I think you might get your problem solved if you add a little glucose syrup to your preparation. Just take around 40gr and add it to the cream before starting to boil it. Also, adding a bit of butter to the chocolate/pb ganache might work, since adding glucose to that recipie might not be the best idea because there is no liquids to solve the glucose in. Hope you try it and let us know if that fixed your ganache. Cheers (: