Combine raisins and bourbon in a medium mixing bowl, stirring well; let stand 1 hour.
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs; beating until well blended.
Sift together flour, soda, cinnamon, nutmeg, and cloves; add to creamed mixture, stirring well. Stir in cherries, citron, reserved raisins, and pecan halves.
Drop by tablespoonfuls 2 inches apart onto greased cookie sheets. Bake at 325° for 15 minutes. Cool slightly on cookie sheets. Remove to wire racks to cool completely.