Combine whipping cream, sugar, liqueur, and food coloring (optional) into a large mixing bowl. Whip with the wisk attachment of an electric mixer until stiff peaks form. Make sure not to over-beat or the cream will become lumpy and butter-like. Refrigerate until ready to use.
Serve Raspberry Whipped Cream in a bowl for dipping or dollop onto a piece of Cocoa Cookie Brittle™. Garnish with fresh raspberries. It's equally delicious both ways!
Hint: The cream whips best when the ingredients, bowl and utensils are thoroughly chilled.