Chocolate shortcakes with fruits

2 pt Perfectly ripe strawberries;
-hulled and sliced
1/3 To 1/2 cup sugar; depending
-on sweetness of fruit
1 pt Raspberries
1/2 lb Sweet red cherries; stemmed
-pitted and halved
2 1/2 c All-purpose flour; unsifted
1/4 c Cocoa powder
1/2 c Sugar
1 T Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 lg Egg
3/4 c Cold buttermilk
1/2 c Milk; cold plus
2 T Milk; cold
2 ts Orange zest; finely grated
6 oz Unsalted butter (3/4 cup)
-cut into 1/4-inch slices
3 T Sugar; for topping
1 1/2 c Cold whipping cream
1 T Sugar
1 1/2 ts Vanilla
1/4 c Powdered sugar; optional

Place the strawberries in a large bowl, add the sugar and gently
toss. Set aside at room temperature for at least 2 hours. Using a
fork, mash one-third of the strawberries; 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.
DOUGH: Sift the flour, cocoa powder, sugar, baking powder, baking
soda and salt into a large bowl.
Combine the egg, buttermilk, milk and orange zest in a small bowl;
stir to mix. Cut the butter into the dry ingredients until the
mixture resembles coarse meal. Add the egg mixture and stir just
until it forms a soft and moist, sticky dough.
Spoon 1/4-cup mounds of dough about 2 inches apart on the baking
sheet. Sprinkle a small amount of sugar over each mound and gently
pat dough to 1/2- to 3/4-inch thickness. (After patting, shortcakes
should be about 1 inch apart.) Bake about 20 minutes, or until a
toothpick inserted into the center comes out clean. Remove
shortcakes to a wire rack to cool. (You may freeze the shortcakes
in a sturdy container for up to 2 weeks.)
TOPPING: Whip cream with the sugar and vanilla until soft peaks
form.
ASSEMBLY: Split the shortcakes in half horizontally, preferably
with the tines of a fork. Place the bottom halves on dessert
plates. Top each with berries and cherries, then with whipped
cream. Set the top of shortcakes on the whipped cream. If
desired, sprinkle with a light dusting of powdered sugar.
Serves 12.