Start by soaking your raisins in rum for at least one hour, though overnight is even better. This step is crucial for developing the deep, boozy flavor that makes these cookies special.

Combine all your dry ingredients in a large bowl, whisking together the flour, salt, baking soda, cinnamon, nutmeg, cloves, Chinese five spice, and cardamom. Set this mixture aside while you work on the wet ingredients.

In your stand mixer, beat the room temperature vegan butter with the coconut sugar until just combined. You want to see flecks of butter still visible rather than a completely smooth mixture, as this creates a better cookie texture.

Scrape down the bowl thoroughly, then add the eggs one at a time, mixing well after each addition. Scrape down the bowl again to ensure everything is evenly incorporated.

Add the flour mixture to the butter mixture in three separate additions, mixing on low speed until the flour is just absorbed each time. Don't overmix, as this can make the cookies tough.

Drain your rum-soaked raisins thoroughly and pat them dry with paper towels. Fold in the raisins, candied orange peel, white chocolate chips, and dark chocolate chunks until evenly distributed throughout the dough.

Wrap the dough and refrigerate for at least one hour, though overnight chilling produces even better results. This rest time allows the flavors to meld and makes the dough easier to handle.

Preheat your oven to 350°F and line your baking sheets with parchment paper. Using a cookie scoop, portion out the dough onto the prepared sheets, spacing them at least 1 inch apart.

Bake for 8 minutes, then rotate the pan and bake for an additional 4 minutes. The cookies should be set around the edges but still soft in the center. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.