In a large mixing bowl combine pie crust mix and brown sugar; add syrup. Stir together until mixture forms a ball. On a lightly floured surface, roll dough to 1/8 inch thick. Using a 3-inch cookie or biscuit cutter, cut into rounds. Reroll trimmings as necessary to make 30 pastry rounds. Transfer rounds to an ungreased baking sheet. Bake in a 400 degree F oven about 6 minutes or until set. Transfer to a wire rack and cool completely.*

In a chilled large mixing bowl combine the whipping cream and granulated sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in sour cream. Spoon whipped cream mixture into a self-sealing plastic bag; seal bag. Carefully cut a small hole in one corner of the bag.

To assemble, pipe about 3 tablespoons of the whipped cream mixture onto a pastry round. Repeat layers. Place a third pastry round on top. Repeat to make a total of 6 stacks.* Cover stacks and remaining whipped cream mixture with plastic wrap; chill for 4 to 6 hours. (Chilling softens the pastry, making it easier to eat.)

To serve, drizzle liqueur over berries; toss gently. Top stacks with remaining whipped cream mixture. Spoon some of the berries on top of each serving. If desired, garnish with orange peel curls and dust with powdered sugar. Makes 6 servings.

Wrap and freeze any remaining pastry rounds for up to 6 months. Thaw at room temperature to serve.