To make Pavé

Lightly coat 9 1/2 x 5 1/2-inch loaf pan with cooking spray. Line bottom and sides with wax paper; set aside.

In small saucepan, heat cream just to a boil. In food processor or blender, process hot cream, chocolate and dried plums until chocolate is melted and mixture is smooth. Stir in Armagnac, if desired.

Pour into prepared pan, spreading evenly. Cover with plastic wrap and refrigerate overnight or until firm.

To serve, carefully unmold pavé onto cutting board and remove wax paper. Using a thin knife warmed in hot water, cut into 16 slices.

On each serving plate, arrange two slices; garnish with raspberry sauce, whipped cream, berries and mint.

To make Raspberry Sauce

Drain thawed frozen raspberries in syrup, reserving syrup.

In small saucepan, bring syrup, lemon juice and cornstarch to a boil, stirring constantly. Cool.

Gently stir in reserved raspberries. (Makes 1 cup).