Prepare biscuit mix according to package directions for shortcakes. Gently stir in chocolate chips and imitation vanilla . Line half sheet pan with parchment paper. Drop #16 scoops of biscuit dough in 4X6 rows. Generously sprinkle with cinnamon maple sprinkle. Bake according to package directions. Cool.
Stir white chocolate and half of the cream in heavy saucepan over low heat until chocolate is melted. Transfer chocolate mixture to a large bowl. Cool until mixture just begins to thicken. Beat remaining cream until soft peaks form. Gently fold whipped cream and almond extract into chocolate mixture. Cover and chill at least 2 hours.
Clean berries and slice if needed. Add sugar and pure vanilla extract. Toss. Chill until ready to serve.
To assemble: split shortcake biscuit in half, top with White Chocolate Mousse, top of biscuit, and Berry Sauce. Garnish each shortcake with a small dollop of Mousse and a mint leaf.