1. Heat oven to 275°F. Cover cookie sheet with parchment paper or foil.
2. Beat egg whites, cream of tartar and salt in medium bowl at high speed of mixer until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir in vanilla. Sift cocoa over top of meringue; gently fold into mixture. Drop meringue by tablespoons onto prepared cookie sheet. With back of small spoon, make indentation in center of each mound.
3. Bake 45 minutes or until meringue turns delicate cream color and feels dry to the touch. Cool slightly; peel meringues off parchment paper. Cool completely on wire rack. To serve, spoon heaping teaspoon CHOCOLATE-CHEESE FILLING into center of each meringue. Garnish with a raspberry. About 2 dozen meringues.
CHOCOLATE-CHEESE FILLING: Combine 1 cup part-skim ricotta cheese, 2 tablespoons HERSHEY'S Cocoa, 1 tablespoon sugar and 1/2 teaspoon vanilla extract in food processor; blend until smooth. Cover; refrigerate. About 1 cup filling.