Raspberry Palmier Shortcakes

Preheat oven to 375 degrees Fahrenheit.
Line a cookie sheet with cooking parchment paper.
Separate or cut dough into 4 (4x7-inch) rectangles; if using crescent roll dough, firmly press perforations to seal.
Sprinkle 1 tablespoon of the granulated sugar on cutting board.
Place 2 dough rectangles on sugar; press lightly.
Brush tops of dough with about 1 tablespoon of the melted butter and about 1 tablespoon of the melted raspberry preserves; sprinkle with 1 tablespoon granulated sugar.
Place one rectangle on top of another; tightly roll both short sides of rectangle at the same time so they meet in the middle.
Refrigerate rolls for 20 minutes for easier cutting.
Repeat step 2.
Using a thin serrated knife, cut each roll into 10 slices.
Place cut side down 2 inches apart on parchment-lined cookie sheet.
Sprinkle with coarse sugar.
Press each slightly to flatten.
Bake 10 to 13 minutes or until golden brown.
Cool 1 minute; remove from cookie sheets.
Cool completely.
In medium bowl, beat cream cheese and 2 tablespoons granulated sugar with electric mixer on medium speed until smooth.
slowly add whipping cream.
Increase mixer speed to high; beat until light and fluffy.
On serving plate, top 1 palmier with about 1 tablespoon cream cheese filling.
Top with 1 teaspoon raspberry preserves and 3 fresh berries.
Place another palmier on top and press slightly.
Sprinkle with powdered sugar if desired.