Beat the 2/3 cup butter or margarine and cream cheese in a medium bowl with an electric mixer on medium speed for 30 seconds. Add the granulated sugar, the 3/4 teaspoon cinnamon, the mace or nutmeg, allspice, salt, and pepper; beat until combined, scraping sides of bowl occasionally. Beat in the 3 tablespoons whiskey until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle.
Roll dough on a lightly floured surface until 1/8 inch thick. Cut with a 2-1/2-inch shamrock-shape cookie cutter (rerolling scraps). Place cutouts 2 inches apart on an ungreased cookie sheet.
Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Transfer to a wire rack and cool.
Combine currants or raisins and coffee or apple juice in a saucepan; bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Do not drain. Stir in brown sugar, the 2 tablespoons butter or margarine, unsweetened cocoa powder, orange peel, and the 1/2 teaspoon ground cinnamon. Cook and stir over low heat until mixture is combined. Remove from heat. Stir in almonds and the 1 tablespoon whiskey. Cool filling to room temperature. Place in a food processor bowl or blender container. Cover and process or blend until finely chopped. Refrigerate if not used immediately.
Place 1 teaspoon filling onto the flat side of half of the cookies; top with remaining cookies.
Combine powdered sugar and enough of the 2 to 3 tablespoons whiskey or milk to make of spreading consistency. Tint with green food coloring to desired color. Spread over tops of cookies. Makes about 32.