Preheat your oven to 325°F (165°C). Generously grease a 12-well whoopie pie or muffin top pan.
In a mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
In a separate bowl, use a hand mixer to beat the sweetener, softened butter, eggs, and almond extract until smooth and creamy.
Pour the wet into the dry and stir until just combined into a thick batter.
Spoon the batter into the prepared pan, filling each well about two-thirds full.
Bake for 12 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Let the cakes cool completely in the pan.
While the cakes cool, prepare the filling.
In a medium bowl, use a hand mixer to cream the softened butter, cream cheese, and sweetener until light and fluffy.
Mix in the cocoa powder, followed by the heavy cream and almond extract, stirring until everything is well combined.
To make the sauce, combine the heavy cream, sweetener, and chopped chocolate in a double boiler or a heat-safe bowl set over a pan of simmering water.
Heat gently, stirring constantly, until the chocolate is fully melted and the sauce is smooth.
Remove from heat and stir in the almond extract.
To assemble, place one cooled cake flat-side up. Spoon or pipe about 2 tablespoons (30 ml / 1 fl oz) of filling onto the cake, then gently press another cake on top.
Repeat for all 6 whoopie pies.
Drizzle the warm chocolate sauce over the assembled whoopie pies and garnish with fresh raspberries. Store in an airtight container in the refrigerator for up to 4 days.
Do not overbake the cakes. They are best when they remain soft and fudgy in the center.
Let the chocolate sauce cool for 2-3 minutes before drizzling. This allows it to thicken slightly for perfect drips that won't melt the filling.
