For the turnovers:

4 sheets whole wheat phyllo dough
1/4 cup butter, melted
2 cups fresh or frozen raspberries (blueberries or blackberries)
1/2 tsp. somersweet
1 tsp. cinnamon

For the chocolate sauce:
3 oz. unsweetened chocolate, chopped
1 1/2 cups heavy cream
1 Tbls. plus 1 tsp. somersweet

Preheat oven to 375 degrees.

Stack phyllo sheets on top of one another and cut into four squares. Spread each square with melted butter. Spoon 1 Tbls. of the chocolate sauce in the center of each half. Place 1/2 cup raspberries on top of sauce. Put another Tbls. of sauce on top of raspberries.

Fold one corner of phyllo diagonally up and over raspberries to form a triangle. Brush top with melted butter. Seal open edges by folding over 1/4-inch. Brush edges with butter.

Place upside-down on a cookie sheet and brush with butter. Sprinkle with cinnamon and somersweet. Bake for 15-20 minutes, or until golden brown.

For chocolate sauce, stir together cream and somersweet over low heat until somersweet has dissolved. Add chopped chocolate and whisk gently until chocolate has melted and sauce is smooth. Drizzle over cooled turnovers.

Serve warm.