Steps:

• In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
• Add chocolate, stirring, until smooth.
• Let cool slightly and add butter, bit by bit, stirring until smooth.
• Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
• Chill, covered, for 4 hours, or until firm.
• Form mixture by heaping teaspoons into balls and roll in cocoa powder.
• Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.

Steps:

• Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, 3-5 minutes or until butter and jam are melted. Continue cooking 1-2 minutes or until mixture begins to bubble around edges.
• Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate 5-6 hours or until firm.
• Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place onto waxed paper-lined pan. Cover; refrigerate 1 hour.
• Roll chocolate balls in cocoa. Place in mini paper cups to serve.