White Chocolate Mousse: Stir white chocolate and 1/2 cup of the cream in a heavy saucepan over low heat until chocolate is melted. Transfer chocolate mixture to a large bowl. Cool until mixture begins to thicken. Beat remaining 1 cup cream with electric mixer until soft peaks form. Gently fold whipped cream and almond or vanilla extract into chocolate mixture. Cover and chill at least 1 hour.
Shortcakes: Preheat oven to 400ºF.
Combine biscuit mix, milk, butter, chocolate chips and vanilla until soft dough forms. Drop by 12 spoonfuls onto ungreased baking sheet. Combine sugar and cinnamon; sprinkle over shortcakes. Bake 10 to 12 minutes, or until golden brown. Remove from baking sheet; cool.
Berries: Rinse and trim berries. Slice if desired. Add sugar and vanilla; gently stir. Chill until ready to serve.
To assemble: Split shortcakes and place each in a shallow bowl. Top with White Chocolate Mousse and berry sauce. Garnish with a fresh mint leaf, if desired.