Grappa infused Chocolate Chocolate Chunk Cookies

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1 cup dark raisins

Italian Grappa, enough to cover raisins, plus 2 tablespoons, warmed

8 ounces bittersweet or semisweet chocolate, coarsely chopped, plus 12 ounces, cut into small chunks (1/4 to 1/2-inch)

1 cup all-purpose flour

2 tablespoons Dutch process cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1/2 cup dark brown sugar

3/4 cup white granulated sugar

2 eggs

1 1/2 teaspoons pure vanilla extract