Preparation

• Ganache:
  Place the chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour over the chocolate. Stir to melt.
  Add 2 tablespoons of the raspberry brandy, and combine until smooth. Set the chocolate ganache to cool.
  Syrup:
  Combine 1/3 cup of water in a small pot; add confectioners' sugar and stir until dissolved. Add the remaining 2 tablespoons of the raspberry brandy. Remove the syrup from heat.
  
  Cut the cocoa sponge cake or commercial pound cake into 12 disks 2 1/2 inches in diameter and 1/2 inch thick with a cookie cutter.
  To assemble:
  spread 1 sheet of phyllo dough on a work surface, brush with a tin coating of the melted butter, dust with sifted confectioners' sugar, and cover with a second sheet.
  Brush with melted butter again and dust with sugar. Cut the rectangular phyllo dough into 3 equal strips, about 6 1/2 inches wide by 10 inches long.
  Place a disk of chocolate cake in the center of each strip and moisten each disk with a little of the raspberry syrup. Cover each disk with a generous spoonful of the ganache and place 8 to 10 raspberries on top.
  First, fold one end of the phyllo dough over the raspberries and then the other, tucking under to form a small closed purse fully encasing the chocolate and the raspberries.
  Repeat this process until you have made 12 packages.
  Brush each one with butter and refrigerate (or freeze) until ready to bake.
  Preheat oven to 400 degrees. Place the packages on a greased baking sheet and sprinkle with more sugar.
  Bake for 8 to 10 minutes or until lightly browned. Keep warm.
  Top each fontaine with the remaining raspberries and serve hot