Mix ingredients well and place a small portion in the bottom of each shot glass. Pack down slightly.
Filling:
In a heavy saucepan bring the cream to a gentle boil, reduce the heat and simmer for 5 minutes, stirring constantly. Stir in the chocolate chips, cocoa powder, and sugar. Whisk the mixture with a wire whisk until smooth, silky, and deep brown in color. Pour a small amount of the filling over each crust. Refrigerate until set, about 2-3 hours. Top with a fresh raspberry before serving.