Combine raisins and orange juice in a small bowl, and let mixture stand at least 10 minutes.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and next 3 ingredients, beating well.
Combine all-purpose flour and next 7 ingredients, stirring well; gradually add half of flour mixture to butter mixture, beating well. Add raisin mixture and grated semisweet chocolate, stirring until blended. Stir in remaining flour mixture. Shape dough into 1-inch balls, and place on lightly greased baking sheets.
Bake cookies at 350° for 9 minutes or until almost firm. Cool on baking sheets 3 minutes. Remove to wire racks, and dip warm cookies in Lemon Glaze. Press a piece of chopped candied orange peel into the center of each cookie, if desired. Cool. Store cookies in an airtight container up to 3 weeks, or freeze up to 8 months.