Place rack in upper third of oven and preheat to 450 degrees.
To make biscuits: In a food processor with the metal blade or in a medium bowl with a fork or pasty blender, combine flour, baking powder, baking soda, cocoa, salt and sugar. Add butter and pulse/mix until it’s the consistency of coarse meal. Add chocolate or peanut butter chips and buttermilk. Then mix until moistened and dough begins to hold together. Do not make into a ball.
Turn dough out onto a floured board, dough will be sticky. Knead 5 times and pat into a 1 inch thick circle. Cut out 4 biscuits with a floured 2” heart shaped cutter. Place on an ungreased cookie sheet and bake for 12 minutes.
Hull and quarter the strawberries, toss with sugar and set aside.
Whip the whipping cream into soft peaks form. Add sour cream, sugar and vanilla, beating until soft peaks form.
To assemble: split the biscuits. Place the bottom half on the plate and top with berries and cream. Place the half biscuit on top. Drizzle with fudge sauce and serve immediately.