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