Put the raspberries and sugar in a small pot and add a 1/4 cup of water.  Turn on burner to medium heat and cook until the raspberries become soft enough to mash.  Mix with the cream cheese and refrigerate until cool.  

fill a small pot of water half full and heat up to a simmer.  Add a bowl of the chocolate on top of the pot and cook until the chocolate melts and becomes smooth.  Keep warm.

Roll out the puff pastry and thinly spread the cream cheese mixture over the pastry.  Roll the puff pastry tight and chill in the freezer until just firm, about 20 minutes

Cut the puff pastry into eight equal pieces.  This will total 16 pieces with the two packages.

Put the puff pastry on a greased baking tray with parchment paper and bake at 375 degrees for 15 minutes.  The pastry will be light golden brown.

Drizzle with the chocolate.  Serve.