Mix the brownie ingredients according to the instructions on the back of the brownie box mix. Bake at 325° F for 45-50 minutes. Bake for 5 minutes less than listed on the brownie box, keeping the brownies fudgy and easily rolled without cracking.

Remove the brownies from the oven and allow them to cool at room temperature for at least 30 minutes to 1 hour, until the pan is almost cool to the touch and the brownies are still slightly warm. You can speed up the cooling process in a colder location. (Brownies can cool completely as well.)

While the brownies bake, make the fudge and raspberry fillings.

Fudge Filling: In a small glass bowl, melt chocolate and butter in the microwave for 1 minute. Stir and microwave again until melted and smooth, about 15 to 30 seconds more.

Add the remaining ingredients and stir to combine. Then, with a hand mixer on high speed, whip the mixture until the chocolate cools and begins to thicken around the beater, resembling fudge. Set aside.

Raspberry Filling: In another small glass bowl, melt the preserves and chocolate in the microwave for 30 seconds. Stir until smooth, heating in 15-second increments until the chocolate is melted completely.

Add cream cheese and mix slightly to allow the cream cheese to soften and to cool the chocolate mixture. If it separates, don’t worry. Set aside until cooled to room temperature.

Add heavy cream and, using a hand mixer, beat at low speed until incorporated. Then adjust to high speed and whip until the mixture has lightened in color, is fluffy, and has doubled in size, about 5-10 minutes.

Using the parchment paper, remove the brownies from the pan. Cut the brownies to a 9x9-inch size. Cut off the crunchy edges if needed. Cut the remaining brownies into small cubes and place in a sealed container to use later.

Place the 9x9-inch brownie square on a piece of parchment paper or plastic wrap. Use a rolling pin to press the brownie flat, then roll it out to approximately a 9x13-inch rectangle again.

Spread the fudge filling onto the flattened brownies, leaving the top and bottom edges free of filling (about 1 inch from the edge closest to you and 2 inches from the edge farthest away from you). Push the filling to the edge of the brownies on both sides.

Spread raspberry filling on top of the fudge filling. Add fresh raspberries randomly to the raspberry filling. Fill in the empty spaces with the cubed brownies. Prepare the ganache by microwaving the chocolate and heavy cream in a glass bowl for 30 seconds. Stir and microwave for another 15 seconds if needed to melt the chocolate. Drizzle the warm ganache over the raspberries, evenly distributing the ganache. Refrigerate for 10 minutes, and no longer than 25 minutes, to let the drizzle firm up while the fillings and brownie remain pliable.

Using the edge of the parchment paper closest to you, lift the brownies evenly, and begin to roll the brownies away from you. Use your fingers to press down on the brownie slightly to create a good beginning to the roll. Continue lifting the parchment as the brownie rolls, using your hands to guide the roll evenly until you reach the end, with the open end on the bottom. Use the parchment to roll the brownie roll, trying to keep it circular rather than a flattened oval. Place the entire roll on a baking sheet and refrigerate it. Cool for at least an hour to firm up the chocolate, or overnight.

Prepare the ganache coating by warming the heavy cream for 30 seconds, until scalded, not boiling. Pour the warmed cream over the chocolate and let it sit for 1 minute. Stir the mixture until smooth and glossy. Microwave for another 15-30 seconds, as needed, to completely melt the chocolate. Place parchment paper on a baking sheet, then place a wire rack on top. Cut the uneven ends off the chilled brownie roll with a sharp knife to make them clean and precise. Place the brownie roll on the wire rack. Stir the ganache and then pour the warm (not hot) ganache over the top of the brownie roll, back and forth to cover both edges. If needed, use a spatula to smooth the chocolate off the edges and create a smooth top. Allow the chocolate to cool slightly. Drizzle with warmed ruby chocolate. Place the chocolate-covered brownie roll and baking sheet in the refrigerator for at least 1 hour, or overnight, to firm completely before cutting and serving.

For an extra fancy look, top with whipped cream, an additional quarter batch of the raspberry filling, fresh raspberries, brownie cubes, and a ruby chocolate drizzle.