*Preheat oven to 425 degrees Fahrenheit.
*In a medium bowl, sift together the chocolate drink mix (or cocoa powder), flour, 1/4 c white sugar, baking powder, baking soda, and salt. Add the butter and blend the mixture until it resembles a coarse meal.
*Add the heavy cream and stir the mixture with a fork until it forms a dough.
*Roll out dough on floured surface. Using biscuit cutter or top of a drinking glass, cut out 4 shortcakes. Place shortcakes on a lightly greased baking sheet.
*Bake shortcakes for 12 minutes. Transfer shortcakes to a cooling rack.
*Reconstitute freeze dried raspberries by covering with hot liquid for 5-7 minutes. Strain and remove seeds if desired.
*In a separate bowl, mash 3/4 c of the raspberries with a fork. Stir in vanilla and 2 T white sugar (more or less to taste), stirring until sugar is dissolved. Add remaining raspberries.
*Carefully cut the shortcakes in half horizontally with a serrated knife. Transfer the bottom half of each cake to an individual plate. It's best to use a metal spatula, as the shortcakes are delicate and can crumble easily.
*Top each bottom half with half of the raspberry mixture and half of the prepared whipped cream. Use the spatula again to carefully top each serving with the top half of the shortcake.
*Sprinkle the shortcakes with powdered sugar and garnish plates with mint.