Heat oven to 350°F. Place frozen biscuits on microwavable plate. Microwave uncovered on High about 10 seconds or until biscuits are soft.
Press and stretch each biscuit into 4-inch heart-shaped round with 1/4-inch high rim around outer edge. Using fork, prick dough. Spray cookie sheet with cooking spray. Place hearts about 2 inches apart on cookie sheet; brush with egg.
In small bowl, mix sugar and cinnamon; sprinkle over biscuits. Bake 10 to 14 minutes or until golden brown. (Prick crust if it starts to bubble.) Cool completely, about 15 minutes.
Spoon yogurt evenly onto each biscuit; top with raspberries. Spoon melted jam over raspberries.