Put aside 24 raspberries and crush the rest, either with just a potato masher or in a blender/chopper.
Using a medium mesh strainer, strain the raspberry puree, to get rid of the seeds. Make sure your strainer is of medium mesh, using a small mesh will take forever! You want the holes just small enough to catch the seeds.
Sweeten the puree with the white sugar, to taste. I usually use about 2-3 tsp of sugar, does depend on how sour the raspberries are. Set aside.
Whisk/Beat the cream until the soft peak stage.
Add the 3 tbsp of honey and whisky and whisk to mix. Don't overbeat the cream, no need to get to the stiff peak stage, just until the honey and whisky and fully incorporated.
Let's assemble the Cranachan
We're going to layer the dessert, starting with the cream, 3 raspberries per layer, with a total of 2 layers.
Cream, raspberries, puree, granola.
Finish with a small drizzle of honey.
Serve immediately, can be made about 30 minutes ahead.