Take one 2.25 oz biscuit (or two 1 oz biscuits) and place on a cutting board. Slice the biscuit(s) in half horizontally. Place the biscuit halves cut side up on the board. Drizzle ¼ teaspoon rum or sherry on each half. Spread each half with a thin layer of raspberry preserves. Place one biscuit half (or two of the 1 oz biscuit halves) cut side up on a dessert plate. Top with ¼ to ½ cup prepared vanilla pudding and fresh berries. Place the top half (or halves) of the biscuit cut side down on the berries. Refrigerate for at least 2 hours before serving. Garnish generously with whipped cream.