Wrap the peanuts in a kitchen towel and crush with a meat tenderizer. Toast the peanuts in a hot wok until fragrant. Remove from the wok and cool on a plate.
Rinse the chili and the peppers. Remove the seeds and finely dice both. Peel and finely dice the onion and garlic. Heat the oil in a wok, and sauté the chili, peppers, onion and garlic stirring constantly. Deglaze with the whiskey, chicken broth, and the cream.
Bring the mixture to a boil, then reduce the heat and stir in the peanut butter and the peanuts. Season to taste with salt and pepper. Mix in the cilantro, and serve.