Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine 1 3/4 cups flour, baking powder, and spices; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Dredge raisins and pecans in remaining flour; stir into batter. Spoon batter into paper-lined miniature muffin pans, filling two-thirds full. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire racks, and cool completely. Garnish with red and green cherries, if desired.