Line a 9-1/2x4x3-inch loaf pan with plastic wrap, making sure to leave at least a 2-inch overhang on all sides.

Beginning with 9 of the chocolate wafers and working with one at a time, spread a thin layer of the melted chocolate on the rounded side of the cookie. Place 3 of them, chocolate side down the middle of the lined pan. Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan. Put pan in the freezer while you are working on the next steps.

In a small mixing bowl pour cold water and sprinkle the gelatin over the water. Let soften for 2 minutes.

Meanwhile, in a medium saucepan over low to medium heat, combine the raspberries and sugar. Cook, stirring a few times until the sugar dissolves and the mixture is just warm to the touch. Remove from heat and stir in the gelatin mixture. Allow to cool to room temperature, stirring occasionally.

Remove the loaf pan from the freezer. Pour three-quarters of the raspberry mixture into the loaf pan. Smooth the top with a rubber spatula. Using the remaining 18 chocolate wafers, insert them into the raspberry mixture vertically in 3 rows of 6. Make sure they are lined up with the chocolate wafers on the side of the pan. Carefully spread the remaining raspberry mixture over the wafers and smooth with the spatula. The pan should be full to the top. Cover with plastic wrap and freeze until completely set, overnight and up to 1 week.

To remove from mold and serve, gently tug the plastic wrap that lines the pan to loosen the cake. Place a serving platter over the pan and turn over. Tap to release. Carefully peel the plastic from the cake. Cut into slices and serve immediately with freshly whipped cream and a kiss.