1 c. butter (for cookie layers)
1 c. sugar
2 eggs
1 3/4 c. sifted regular flour
4 tsp. cinnamon
1 c. cream for whipping
9 sq. sweet cooking chocolate
1/2 c. seedless raspberry jam
1 tsp. butter for topping

Bake at 350 degrees for 12 minutes. 12 servings. Cream butter with sugar until fluffy; beat in eggs, one at a time, then stir in flour and cinnamon. Cut 10 (8 inch) rounds of waxed paper using a layer cake pan for a pattern; place 2 at a time, on a large cookie sheet; brush with melted butter. Spread about 1/3 cup batter on each round just to edge to make a thin layer. Bake at 350 degrees until just golden. Let cool a few minutes on cookie sheet until firm then remove carefully. Peel off paper, cool layers completely on wire racks. Handle carefully they are crisp. Repeat until all batter is baked, 10 cookies (layers in all).

Beat cream until stiff. Grate 2 squares of chocolate and fold into cream. Set remaining chocolate and about 1/2 cup cream mixture aside for topping. Place 1 cookie layer on a flat serving plate; spread with about 1/3 cup of chocolate cream; top with second cookie layer. Spread with 2 tablespoons of raspberry jam. Repeat with remaining cookie layers. Alternating chocolate - cream and jam fillings. Leave top plain.

Melt remaining 7 squares of chocolate with 1 tablespoon butter in a cup over hot water. Spread on top of cake; chill. Just before serving garnish with saved chocolate cream and red raspberries, if you wish (thaw a package of frozen raspberries just enough so you can pick out the choicest whole ones). Stand them apart on a shallow dish. Refreeze until serving time.