Step 1Four hours or up to 1 day before baking, place raisins, sour and maraschino cherries and cranberries in a large bowl. Toss with hot brandy, cover and set aside.
Step 2Blend melted butter with eggs. Add sugar, flour, cocoa powder, salt, baking powder, cinnamon, cloves and nutmeg.
Step 3Add raspberry extract, vanilla and jam to fruit mixture, then stir in walnuts and chocolate chips. Fold fruit mixture into batter. Blend well.
Step 4Spray 2 (9x5-inch) loaf pans with nonstick cooking spray and line with parchment paper. Spoon batter into pans. Place pans on baking sheet and bake at 325 degrees until dark brown, cakes spring back when lightly touched and toothpick inserted in middle comes out clean, 2 to 2 1/2 hours.
Step 5Cool in pans 15 minutes before removing to rack to cool completely. Slice or soak (see box).