Combine first 6 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 12 minutes or until thickened, stirring frequently. Transfer to a bowl; chill thoroughly.
Position knife blade in food processor bowl. Add cheeses and margarine; process until smooth, scraping sides of processor bowl occasionally.
Line 2 (2 1/2-cup) molds with heavy-duty plastic wrap. Spread 1/2 cup cheese mixture in bottom of each mold. Spread 1/4 cup plus 2 tablespoons apricot mixture over cheese mixture in each. Repeat layers with 1/2 cup cheese mixture and half of remaining apricot mixture in each mold. Spread remaining cheese mixture evenly over each. Cover and chill. Unmold onto serving plates; peel off plastic wrap. Press 2/3 cup peanuts gently onto each cheese mold. Garnish with edible flowers, if desired. To serve, spread 1 tablespoon cheese mixture on each gingersnap.