Preheat oven to 375°F. Lightly coat six 1-cup individual soufflé dishes with cooking spray. Combine cocoa powder and hot water in small bowl. Stir until smooth. Set aside. Melt butter in small, heavy saucepan over medium heat. Add oil. Stir to combine. Add flour, nuts, and cinnamon. Cook for 1 minute, stirring constantly with whisk. Stir in brown sugar, honey, and salt. Gradually add milk. Cook, stirring constantly with whisk until thickened, about 3 minutes. Remove from heat. Stir in cocoa mixture. Cool slightly. Using electric mixer, beat egg whites in large, thoroughly cleaned bowl until foamy. Add granulated sugar 1 tablespoon at a time, beating until stiff peaks form. Using rubber spatula, gently fold ⅓ of egg whites into cocoa mixture. Fold remaining egg whites into cocoa mixture, mixing gently just until no white streaks remain. Gently scoop into prepared dishes. Bake until soufflés rise above rims and are set in center, 15 to 20 minutes. Cool on wire rack, 10 to 15 minutes. Using small fine-mesh sieve, dust tops with powdered sugar. Garnish with raspberries. Serve immediately. Serves 6.