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