n a small bowl, let 1/2 cup chopped raisins macerate in 1/4 cup bourbon for 15 minutes. In a large bowl, combine well 2 cups chocolate wafer crumbs,1/2 cup each of firmly packed dark brown sugar and finely chopped pecans, the raisin mixture, 1/4 cup unsulfured molasses, 1/2 teaspoon each of cinnamon and ground ginger, and 1/4 teaspoon ground cloves. Form the mixture into 1-inch balls and roll the balls in finely chopped pecans. Store the bourbon balls in an airtight container in a cool dark place for at least 1 week before serving.
