Shake the Unsweetened Almond Milk (3 cup) well before opening. Pour into a medium bowl or measuring cup. If the liquid looks lumpy, whisk it smooth, then run it through a fine mesh sieve to remove any lumps. Transfer to a medium saucepan.
Sprinkle the Gelatin Powder (2 1/2 teaspoon) over the liquid and set aside for a few minutes until the gelatin starts to bloom.
Place the saucepan over medium low heat and stir until the gelatin dissolves completely, but do not heat the beverage to the point where it starts to smoke or boil -- that will de-activate the gelatin.
To check that the gelatin is dissolved, dip your spoon into the liquid and look at the back of it for telltale clear grains -- if they're there, it's not fully dissolved.
After the gelatin has dissolved, add the Granulated Sugar (1/3 cup) and stir until it's completely dissolved.
Stir in the Disaronno (2 tablespoon) and Kahlua (2 tablespoon).
Spray 4 ounce ramekins with vegetable spray. Use a paper towel to wipe the spray evenly around the ramekin removing any excess and just leaving a fine film.
Divide the panna cotta mixture evenly among the ramekins and refrigerate until set -- At least two hours and up to overnight.
You can serve directly in the ramekins or for a more dramatic effect, add warm water to a bowl and hold the body of the ramekin in the water, not quite to the rim, for a few seconds.
Run a very thin knife blade around the top edge of the panna cotta and place a plate upside down on top of the ramekin. Invert the panna cotta onto the plate.
Drizzle one teaspoon of Amaretto (6 teaspoon) over each panna cotta. Sprinkle with Lightly Toasted Sliced Almonds (1/4 cup) and Fresh Raspberries (to taste).