Preheat oven to 375 degrees.
To prepare the crust, mix together graham cracker crumbs, 1/4 c sugar, and cocoa in a medium bowl.
With a fork, blend in the butter until the mixture is crumbly.
Press the crumb mixture in a 9 inch pie plate to form a crust.
Bake crust for 8 minutes.
Remove and let cool.
Melt the chocolate with milk over low heat in a small sauce pan, stirring constantly.
Let cool.
In a large bowl, beat the cream cheese and 3 T sugar together.
Add 1/3 c Grand Marnier to melted chocolate mixture and blend.
Do not overmix.
Whip the cream in a small bowl and fold into the chocolate mixture.
Pour the mixture into the cooled crust and spread evenly.
Cover with plastic wrap and refrigerate overnight.
Before serving, puree the fresh berries.
Strain out the seeds.
Add 1/2 c sugar and pulse to dissolve the sugar.
Add 1/4 c Grand Marnier and mix until sauce is blended.
Top the pie with whipped cream, shaved chocolate, and fresh raspberries.
Serve with the raspberry sauce.