Preheat oven to 325° F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 tablespoons of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.