3/4 cup unsweetened cocoa powder
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup whipping cream
1/3 cup butter
3 squares BAKER'S Bittersweet Chocolate
3 Tbsp. raspberry-flavored liqueur
COOK cream and butter in large saucepan on low heat until butter is melted, stirring constantly. Cook and stir on medium heat 3 min. or until mixture just starts to bubble around edge of saucepan. Stir in dry ingredients; cook 1 to 2 min. or until sugar is dissolved, stirring constantly. Remove from heat.
ADD chocolate; stir until melted. Stir in liqueur. Pour into 3 (1-cup) airtight containers; seal with lids. Store in refrigerator.