CHOCOLATE SHORTCAKES WITH RED FRUIT AND WHIPPED CREAM

Place strawberries in large bowl, add sugar, gently toss. Set aside for at least 2 hours. Using a fork, mash one-third of the berries; toss again, then add raspberries and cherries. Let stand 1 hour. Adjust rack to lower third of oven; preheat oven to 400 degrees. Line a large baking sheet with parchment paper. The dough: Sift flour, cocoa powder, sugar, baking powder, baking soda, salt into a large bowl. Combine egg, buttermilk, milk, orange zest; stir to mix. Cut butter into dry ingredients until mixture resembles coarse meal. Add egg mixture; stir just until it forms a soft, moist, sticky dough. Spoon 1/4-cup mounds of dough about 2 inches apart on the baking sheet. Sprinkle a little sugar over each mound; gently pat dough to 1/2- to 3/4 inch thickness. Bake about 20 minutes, or until toothpick insertedinto center comes out clean. Cool shortcakes on a wire rack. Topping: Whip cream with sugar and vanilla until soft peaks form. To assemble: Split shortcakes in half. Place bottom halves on dessert plates. Top each with berries and cherries, then with whipped cream. Settop of shortcakes on whipped cream. If desired, sprinkle with a lightdusting of powdered sugar.