For sauce, in a food processor or blender combine thawed raspberries, orange juice, 3 tablespoons sugar, and lemon juice. Cover and process or blend until smooth. Press mixture through a fine-mesh sieve; discard seeds. Set aside.
In a large bowl stir together flour, 3 tablespoons sugar, baking powder, baking soda, and salt.
In a medium bowl combine eggs and sour cream. Stir in milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Gently fold in 1/2 cup chocolate pieces.
For 4-inch pancakes, pour about 1/3 cup of the batter onto a hot, lightly greased griddle or heavy skillet. For 2-inch pancakes, use a slightly rounded tablespoon of the batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden. Turn over when surfaces are bubbly and edges are slightly dry.
Serve pancakes immediately. Stir sauce and drizzle over pancakes. Top with whipped topping, fresh raspberries, and, if desired, additional chocolate pieces.