preheat the oven to 350°. Set out about 20 foil or paper baking cups. Mix the flour, cocoa, baking powder, and salt in medium bowl.
Beat the butter and sugar in a large bowl with electric mixer at high speed until creamy. Add the eggs one at a time, beating until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk. Spoon the batter into the prepared cups, filling each one two thirds full. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on wire racks.
With mixer at high speed, beat the cream in a medium bowl until stiff. Cut a small circle about 1/2 inch deep from the top of each cake. Fill with 1 teaspoon of preserves and top with cream and 1 to 2 fresh raspberries. Cut the cake tops in two and arrange on the top of each cake like wings.