Preheat oven to 350 degrees. Coat brownie bundt pan well with no-stick cooking spray with flour. Use pastry brush to swirl the spray into hard to reach crevasses of the pan.
In a medium microwave bowl, place butter and chocolate. Microwave on high for 1 minute or until mixture is melted. Stir well.
Stir in sugar. Add egg, vanilla and buttermilk, stirring well. Add 1/3 cup flour and stir to combine.
Place remaining flour in a small bowl. Add chocolate chips to flour and stir to coat. Add chocolate chip mixture to brownie batter and stir until combined.
Pour brownie batter into bundt pan, filling each cup 1/3 full. Bake for 15-18 minutes, invert pan and let brownies continue to cool on rack. Meanwhile. Combine cream cheese and honey in a small bowl. Fill the center of each warm brownie with 1 tsp cream cheese mixture and top each with a raspberry. Serve immediately.