Put a piece of parchment on the counter. Invert chocolate cake onto it and peel off the parchment from the bottom side of the cake. Use a 6-inch cake ring to stamp out 2 circles from the cake, one on each corner area of the cake. You’ll then stamp two half circles from the remaining areas.
Clean the cake ring and place it in the center of a sheet pan lined with clean parchment. Use 1 strip of acetate to line the inside of the cake ring. (This is essential, as it is going to support the cake as you layer all the amazing elements.)
Place the two half circles inside the ring. Use extra scraps to fill in the center of the circle, using the back of your hand to push the cake crumbs into place.
Take 1/3 of the peanut butter cookie dough and spread/shape over the chocolate cake, making sure to spread up against the acetate.
Sprinkle 1/3 of the chocolate graham cracker cluster evenly over the cookie dough and use the back of your hand to anchor them in place.
Use the back of a spoon to spread about 1/2 cup of the fudge frosting evenly over the graham cracker cluster layer.
With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall - high enough to support the height of the finished cake.
Set a full chocolate cake round on top of the graham cracker crumbs and repeat these steps above (cake, peanut butter cookie dough, graham cracker clusters, fudge frosting, last cake layer, peanut butter cookie dough, graham cracker clusters, fudge frosting).
Transfer the sheet pan to the freezer and freeze for a minimum of 3 hours to set the cake and the fillings. The cake will keep in the freezer for up to 2 weeks.
At least three hours before you are ready to serve the cake, pull the sheet pan out of the freezer. Using your fingers and thumb, pop the cake out of the cake ring and gently peel off the acetate.