Take a store bought sponge or pound cake and use a 3 1/2" biscuit cutter. Cut out three rounds per person. Sift the cocoa powder and gently whisk into the whipped cream. Cover one round with a layer of raspberry preserves and top with a dollop of whipped cream. Stack a second cake round over the cream and continue layering. Garnish with confectioner's sugar and cocoa and mint.
