In a small mixing bowl stir together the cocoa powder, granulated sugar, and brown sugar. Set aside.

In a heavy medium saucepan heat whipping cream and butter over low heat until butter is melted, stirring constantly. Cook and stir over medium heat about 3 minutes or until mixture bubbles around edges. Add sugar mixture. Cook, stirring constantly, for 1 to 2 minutes more or until sugar is dissolved and mixture is smooth and thickened. Remove from heat.

Stir chocolate and raspberry liqueur into fudge mixture until chocolate is melted. Pour sauce into clean, dry half-pint jars. Seal with a lid. Store in the refrigerator for up to 1 week. Heat sauce before serving over sundaes, cakes, or other desserts. Makes 3 half-pint jars sauce.

Paint the box with cream-colored paint. Let dry. Use a paint pen to paint around the top edge of the box, adding drips to look like chocolate. In a well-ventilated work area, spray-paint the canning ring from the jar lid red, if desired. Let dry. Use the lid to trace a circle on the cream-colored paper. Cut out. Insert the paper circle under the ring on the jar lid. Hot-glue a small cluster of artificial raspberries onto the paper circle. Let dry. (If using spray paint, cover sauce jar with a small piece of plastic wrap before twisting on the lid to protect food from touching spray paint.) Tie a ribbon bow to the box handle. Place the jar in the box.

If the wood box does not have a cutout, write "Raspberry-Fudge Sauce" on the front using a paint pen.

Purchased small wood box with a handle and with desired cutoutCream-colored acrylic paintPaintbrushChocolate-brown-colored paint penCanning jarRed spray paint (optional)Cream-colored paperHot-glue gun and hot-glue sticksArtificial raspberries with leavesPlastic wrapRibbon