In microwave-safe bowl, heat cream on HIGH for 30-60 seconds, or until boiling. Add chopped cocoa and red candy. Let stand 5 minutes; stir until smooth. Stir in raspberry extract. Pour 1/4 of mixture into small bowl; sprinkle with a layer of chopped red candy. Repeat with remaining truffle mixture and chopped candy; do not stir. Refrigerate 1-2 hours or until firm.