Toss almond meal, cocoa powder, and powdered sugar together in a bowl using a fork.
Pour over the melted butter and stir until evenly moistened.
Divide the crumbs between four 6 oz. ramekins and press firmly into the bottom and up the sides.
Place in the refrigerator until needed.
For the Irish Cream fudge:
Combine the Irish Cream and chocolate chips in a microwave safe bowl and microwave 15-30 seconds and stir until smooth (alternatively, place in a bowl over a pot of simmering water and stir just until melted.
Stir in the cocoa powder.
Divide the fudge between the crusts, gently spread evenly, and return to the refrigerator while preparing the mousse.
For the mousse:
Place a mixing bowl and beaters in the freezer.
Sprinkle gelatin over cold water in small bowl and let stand one minute.
Add boiling water and stir until gelatin is completely dissolved. Let stand to cool.
In the chilled bowl, stir together the sugar and cocoa powder.
Add the heavy cream and beat at medium speed until stiff peaks form.
Increase to high speed, then slowly add the Irish Cream, vanilla, and gelatin mixture, beating until soft peaks form.
Divide the mousse between the crusts and spread evenly. Return to the refrigerator while preparing the whipped cream or until ready to serve.
For the whipped cream:
In a chilled bowl, using chilled beaters or a whisk, beat the cream and powdered sugar to form soft peaks. Top each pie with whipped cream, and garnish with grated chocolate, if desired.