In large bowl, combine flour, baking powder, cinnamon and salt. Add sliced butter. Cut butter into flour using a pastry blender or fork until crumbly. Should look like small peas. Slightly toss in raisins. Cover and chill for 10 minutes. Add buttermilk. Stir until moistened.
On a lightly floured surface, knead 4 times, gradually adding flour as needed. With floured hands, pat dough into a ¾ inch thick rectangle (9 x 5 inches). Fold dough over onto itself in 3 sections, starting with 1 short end. Repeat process 2 more times.
Press dough to ½ inch thickness and cut with a 2 inch biscuit cutter. Place biscuits on a lightly greased cookie sheet. Make sure each biscuit touch each other.
Bake for 13 to 15 minutes or until lightly browned.
Combine powdered sugar and 2 tablespoons melted butter together. Dizzle over warm biscuits.
Unroll pie crust on lightly floured surface. Roll crust into a 12 inch circle and place into a 9 inch deep pie plate. Crimp edges and prick bottom with a fork. Bake for 10 minutes or until lightly brown.
Using a medium saucepan, whisk jello, sugar, water, and cornstarch and orange juice together. Whisk until combined. Bring to a boil over medium heat and cook for 1 minutes. Make sure to stir constantly. Let cool to room temperature.
Place strawberries in bottom of cooked crust. Pour cooled jello mixture over strawberries. Place in refrigerator for 2 hours or until jello is set. Garnish optional: Whipped Cream