Soak the raisins in the whiskey for at least 1 hour.
Cream the butter and the brown sugar until light.
Gradually blend in the eggs.
Sift the flour with the baking soda, cinnamon, cloves, and nutmeg.
Add the candied cherries and pineapple, mixing well to separate and coat; then add the pecans.
Stir into the butter mixture.
Add the raisins and whiskey; mix well.
Drop by teaspoonfuls onto a greased cookie sheet at least 1 1/2 inches apart.
Garnish at least half of the cookies with a small piece of red or green candied cherry each.
Bake in a 325° oven for about 10 minutes, or until golden and slightly firm to the touch.
Remove the cookies immediately from the baking sheets and cool on racks.
Store in tightly covered containers with sheets of waxed paper between the layers.