In a large bowl, add all the berries along with the honey, liqueur and sugar. Mix together and refrigerate for 1 hour.
Arrange the biscuits onto a sheet tray lined with parchment paper. Brush butter over the tops and sprinkle with sanding sugar. Bake according to the cooking instructions on the package. When baked, remove from the oven and allow to cool.
Cut the biscuits in half and cover the bottom half with berries. Top with a dollop of whipped cream and drizzle with some of the berry juice. Cover with the top half of the biscuit or lean it on the side. Arrange on serving plates or on a platter and serve.
In a large bowl, beat the heavy cream with a hand-held mixer until a foam forms. Add the sugar and vanilla extract. Continue beating until soft peaks form.