Using a double boiler, gently melt the dark chocolate and butter together. Allow the mixture to cool.
In a large bowl, whisk together the flour and the baking powder and set aside.
In another bowl, whisk together the brown sugar and the eggs.
Add the egg mixture to the chocolate mixture and stir well to combine.
Add the dry ingredients to the wet ingredients and stir to combine.
Using a small ice cream scoop (I used one tablespoon sized scoop), place mounds of the batter on silicone or parchment lined baking sheets. Be careful not to place the batter too close. The batter is thin and will spread.
Bake, one baking sheet at a time, on the middle rack for 11 minutes.
Allow cookie to cool on the baking sheet for two minutes before transferring to a cooling rack to set.
In the meantime, use a handheld mixer to beat the whipping cream until stiff peaks form.
Sift in the confectioner's sugar and beat into the whipped cream. Place in the refrigerator.
Once the cookies are cooled completely, using your hands, crumble the cookies so that the crumbles are roughly the size of small green peas.
When ready to assemble, place 1/4 cup of the cookie crumbles into the bottom of each glass.
Top with about 4 tablespoon of the whipped cream. Tap the glass lightly on a wooden cutting board to even out the top.
Next, add a good layer of fresh raspberries. I added about 1/2 cup of raspberries to each glass.
Top with another 1/4 cup plus two tablespoons of the cookie crumbles.
Fill the remaining empty space in each glass with the whipped cream.
Sprinkle a few of the cookie crumbles over top and add a raspberry or two for garnish.
Serve immediately or refrigerate until ready to serve. If you refrigerate these, cover them very carefully and loosely with plastic wrap.