Heat oven to 375°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute.
In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted. Beat in granulated sugar and eggs with whisk. Beat in cocoa.
Pour chocolate mixture into pie plate. Bake about 25 minutes or until top of chocolate mixture just forms a thin crust (pie will not be completely set in center). Cool 20 minutes.
Heat 1-quart saucepan over medium heat. Add rum, and cook until reduced by half. Add caramel topping, stirring until well mixed. Top with salt, and drizzle over cooled pie.
In blender, place raspberries, liqueur and powdered sugar. Cover; blend on medium speed 5 to 10 seconds or until well mixed and raspberries are pureed. Press through fine strainer to remove seeds, and drizzle over cooled pie.