In top of double boiler, combine chocolate and butter. Heat over simmering water until melted; cool to room temperature. In mixer bowl beat eggs and sugar until light; fold in flour. Gently stir in chocolate mixture, creme de cacao, whiskey and raisins; set aside.

In mixing bowl combine pie crust mix and cocoa powder. Prepare as package directs, using an additional 1 to 2 tablespoons water as needed. Roll out on floured surface to 1/16-inch thick. Cut into rounds with 2-3/4 inch biscuit cutter. Line 1-3/4 inch muffin tins with pastry. Prick generously with fork. Bake in preheated 450 degree F oven 10 minutes. Fill to tops with chocolate mixture. Reduce heat to 350 degrees F and continue baking 8 minutes (filling should be soft). Cool. Serve garnished with whipped cream or powdered sugar. Decorate with chocolate curls, candies or candied cherries, if desired.

Recipe Courtesy of The California Raisin Marketing Board.