Preheat oven to 350°F, place oven rack in the center and line a baking sheet or tray with foil for easy clean up.

In a food processor, combine graham crackers, sugar, pecans and ground cinnamon and pulse a few times to break up the graham crackers and nuts.

With the processor on, slowly drizzle the melted butter and pulse a few times until combined and you have an even crumb mixture.

Transfer the crumb mixture onto the prepared baking sheet and spread them evenly. Bake for 5-6 minutes until golden. Remove from the oven and set aside to cool.

In a small sauce pan over medium heat, add the frozen raspberries, granulated sugar and water. Break up the frozen chunks of fruit with a wooden and stir well to combine. Simmer about 5 minutes. As the fruit simmers, use a wooden spoon to press the berries against the side of the sauce pan.

Add the seedless raspberry jam/preserves and stir until the jam has blended well with the fruit, an additional few minutes. Add the Grand Marnier and cook for a minute longer (if you wish to cook out the alcohol) or remove from the heat immediately.

Pour sauce over a sieve into a heat proof container, such as a Pyrex bowl. Using a rubber spatula, press the fruit against the sieve to press the liquid and pulp through, leaving behind only the seeds. Rinse the spatula to remove any seeds and scrape the pulp collected at the bottom of the sieve. Add the pulp to the bowl and whisk to combine. Set side to cool.

In a mixing bowl, cream the block of cream cheese with the granulated sugar. Add sour cream, lemon zest and 1 teaspoon pure vanilla extract. Beat until smooth and creamy, while occasionally scraping down the sides of the bowl. Set aside.

In a cold mixing bowl, whip together the cold heavy whipping cream, powdered sugar and the remaining ½ teaspoon pure vanilla extract. Whip until you have medium soft peaks.

Optional: If making the shooters a day ahead, you may want to stabilize the whipped cream by adding 1/4 teaspoon of cream of tartar. If you don't have cream of tartar, you can omit this ingredient and beat the whipping cream a little longer, but be careful not to over whip.

Fold the whipped cream into the cream cheese mixture in two batches as not to deflate the whipped cream. Transfer the contents into a large piping bag or plastic zip bag and refrigerate until ready to assemble, at least 30 minutes.

In a small bowl, combine the diced strawberries and blueberries and add enough raspberry sauce to coat. Toss well and set aside to macerate.

Add about a Tablespoon of the graham cracker toasted mixture to each shot glass. Use another shot glass to lightly tamp down.

Snip the tip off the piping bag and insert the tip into the shot glass. Apply even pressure as you life the piping bag up, filling the shot glass only 3/4 of the way.

Spoon macerated fruit and add extra raspberry sauce. You can garnish with a mint leaf or edible flowers, if you prefer.