1In 10-inch skillet, melt butter over medium-low heat. Stir in 1/4 cup brown sugar. Cook 2 minutes, stirring constantly. Stir in 2 tablespoons amaretto and the peaches. Cook 3 to 4 minutes, stirring occasionally, until peaches are coated with sugar mixture. Cool 10 minutes. Gently stir in raspberries.
2In chilled medium bowl, beat Amaretto Whipped Cream ingredients with electric mixer on high speed until stiff.
3Top each shortcake cup with peach-raspberry mixture and whipped cream. Sprinkle with almonds.