Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
Put the raisins into a small bowl, then cover with the bourbon and let sit for 15 minutes. Drain, then set aside.
Meanwhile, whisk together the flour, oats, fennel seeds, baking powder, baking soda, cinnamon, salt, ginger and clove in a large bowl. Set aside.
In a stand mixer, cream together the butter and both sugars on medium-high until light and fluffy. Add the egg and beat until combined. Turn the speed to low and slowly spoon in the dry mixture until well combined, then add the bourbon-soaked raisins and sliced almonds.
Scoop cookie dough onto the prepared baking sheets using a medium-sized scoop. Bake for 6 minutes, then rotate and switch the positions of the baking sheets and bake until golden brown on top but still slightly soft in the middle, another 6 minutes. Transfer the baking sheets to cooling racks (do not remove the cookies from the baking sheets). Drizzle the cookies with honey and sprinkle with a little flaky salt. Let cool for 15 to 20 minutes before removing the cookies from the baking sheets. Let cool for 5 more minutes, then serve.