Make the Cookie Cups: Preheat the oven to 350°F. Spray the cookie pan with baking spray. Combine the flour, cocoa, brown sugar, granulated sugar, baking powder, and salt in a large mixing bowl. Mix well. Add the melted butter, eggs and vanilla. Mix well until a stiff dough forms.

Portion the dough into 2 tablespoon-sized balls. Place one ball in each cavity (Image 1). Use the cookie pan inserts to firmly press down the down and up the sides of the cavities. Leave the inserts in place during baking. Bake for 17-19 minutes, or until the top edges of the cookies are firm and dry. Trim top edges of cookies evenly with the top of the pan while cookies are still warm (Image 2). Let cool 10 minutes. Remove inserts and gently twist cookies to release. Cool completely on a wire rack.

Make the Raspberry Mousse: Puree raspberries in a food processor or blender; set aside. In the bowl of an electric mixer, beat heavy cream and sugar together until stiff peaks form.

Place the water in a small bowl and sprinkle over the powdered gelatin. Let stand until absorbed. Heat the gelatin in the microwave until liquid, about 10 seconds. Add the liquid gelatin to the raspberry puree (Image 1). Add the raspberry mixture to the whipped cream and fold together using a rubber spatula. Add the raspberry liqueur and fold until combined (Image 2). Place raspberry mousse in a piping bag or a zip-top bag with the corner snipped.

Assembly: Coat the inside of each cooled cookie cup with melted chocolate by spooning in chocolate, then turning the cup (Image 1). Dip each rim of the cookie cups into melted chocolate and then immediately into chocolate sprinkles (Image 2).

Using a piping bag, fill each cup to the top with raspberry mousse (Image 1). Add a single raspberry and mint leaf to the top center of each cookie cup (Image 2). Keep cups refrigerated until ready to serve.