In the small bowl macerate (soak) the chopped raisins in the bourbon for 15 minutes.
In the large bowl stir well the chocolate wafer crumbs, dark brown sugar, pecans, cinnamon, ginger, and cloves. Add the raisin mixture and molasses and stir until the mixture clumps together.
Shape the mixture into 1-inch balls (we made them smaller). If the balls are a little dry and crumble, sprinkle some more bourbon over the mixture and stir again. Roll the balls in the chopped pecans or the cocoa powder.
Store the bourbon balls in an airtight container in a cool dark place for at least 1 week before serving. Makes about 36 balls.