Place a piece of parchment paper or foil on a flat tray. Rub cookie cutters with oil.
Melt chocolate according to package directions.
Pour or spoon chocolate into cookie cutters (1 – 2 ounces per cookie cutter), reserving some to drizzle over the top.
Place raspberries upside down into the chocolate while it is still soft.
Chill for 30 – 60 minutes, until solid enough to be removed from cookie cutters.
Drizzle remaining chocolate over the tops of the raspberries.
Chill in the refrigerator for another 30 – 60 minutes.
Store leftovers in the refrigerator.
Serve and enjoy!