In a medium bowl, using a spoon beat together the butter and sugar until combined.
Add the flour and mix to incorporate.
Place the dough between two pieces of parchment paper and roll it 1/8" thick. Place in the refrigerator to set.
Preheat oven to 425F, line a cookie pan with parchment paper and trace 1"-1.5" hearts using a cookie cutter. Turn the paper upside down so the marker ink will be facing down.
In a medium pan, place the water and butter and cook over medium heat.
Once the butter has melted, add the flour and use a wooden spoon to incorporate the flour with the liquid.
Keep stirring and cooking until the mixture has formed a smooth dough.
Once you noticed that the dough is smooth and the sides of the pan are clean keep stirring and cooking for an additional 1.5 to 2 minutes, to make sure we are cooking any liquids in the dough.
Remove from heat and place the dough in a bowl of a standing mixer fitted with the paddle attachment. Beat on low to allow the dough to cool.
Once the dough cooled (no steam is releasing), add the eggs and mix to a smooth batter. It may seem to curdle which is normal, just keep beating.
Fill a pastry bag fitted with a round tip (Wilton #12 or #199) and pipe the dough as you trace the heart shapes on the prepared pan.
Remove the craquelin from the refrigerator and use the cookie cutter to cut heart-shaped pieces. Gently lift the heart-shaped craquelin and place it on the piped cream puffs dough. Repeat with the rest.
Bake for 7 minutes, then reduce the temperature to 350F and bake for additional 11 minutes.
Remove from the oven and allow to cool before filling.
Place the chopped chocolate in a large bowl.
In a medium pan, bring the heavy cream, brown sugar, and freeze-dried raspberries to a simmer.
Remove from heat and run through a sieve, discard the seeds.
Pour the mixture over the chopped chocolate, allow a few minutes to sit then mix the chocolate and cream until smooth.
Add the corn syrup and brandy and mix to incorporate.
Let the ganache cool to room temperature, it will be ready to pipe once it has a stable peanut butter-like consistency.
When ready, fill a pastry bag fitted with a filling tip (Wilton #230). Use the bottom of each cream puff to poke the pipe and fill the cream puff. (you may need to do it on both sides)