Place a large, dry skillet over medium heat. Add the oats and cook, constantly stirring, just until toasted and fragrant. Remove to a bowl and allow to cool. Place 3 tablespoons of the toasted oats in a small bowl, cover with 2 1/2 tablespoons of the whisky, cover, and allow to soak overnight. Cover the remaining oats and set aside to use for garnish.
In a medium bowl, add 3/4 of the raspberries (set a few aside to decorate the top) and gently mash to break up and release some of the juice. If needed, sweeten with granulated sugar, 1/2 tablespoon of the honey, and 1/2 tablespoon of the whisky. Set aside or refrigerated if not using right away.
In the bowl of a stand mixer fitted with a whisk attachment or a large bowl with a hand mixer, beat the whipping cream until soft peaks form. Beat in the remaining 1 1/2 tablespoons honey and 1 tablespoon whisky until stiff peaks form. Gently fold in the whisky-soaked oats from the night before.
Place a spoonful of the raspberry mixture into the bottom of two serving glasses. Cover with a layer of the cream mixture and a small pinch of the set-aside toasted oats. Repeat with more raspberries followed by more cream, finishing with a layer of cream. Top with the remaining toasted oats and a couple of whole raspberries.
Allow to chill, removing from the refrigerator about 20 minutes before serving and top with a final drizzle of additional honey. These are best within a few hours of being prepared.