½ ounce freeze dried raspberries, ground to a powder in a blender (optional)
Preheat oven to 350°F. Spray tiered heart cakelet pan with nonstick cooking spray with flour in it.
Open the can of biscuits and slice each biscuit into 4 pieces. Place the granulated sugar and 1½ teaspoons of cocoa powder in a large bowl. Add the biscuit pieces and toss to coat.
Mix melted butter, brown sugar, salt and remaining 1 tablespoon of cocoa in a small bowl.
Place half the coated biscuit pieces in the prepared pan, pressing them into each cake mold to ensure dough gets into the deepest part of the molds. Top with half the chocolate chips and half the butter mixture. Repeat a second layer of biscuits, chocolate chips, and butter mixture.
Bake for about 15-20 minutes until the tops are very brown. The tops will get very crusty.
Let the cakelets cool in the pan for about 5 minutes. Place a rimmed baking sheet over the pan and invert the pan, tap the top a few times and remove pan. If it doesn’t, Note: do not let cakes cool completely in the pan or they will become stuck and very hard to remove.
While cakes are cooling, place 4 ounces chocolate chips in a glass bowl. Heat cream in saucepan until just boiling. Pour cream on chocolate and let stand for 5 minutes. Stir just until chocolate is blended in and smooth. Pour on top of cakelets. Sprinkle with freeze dried raspberry dust if using. Serve cakes slightly warm.