Chocolate balls turn into crackly looking cookies that are soft on the inside and crispy on the outside.
In a large heavy sauce pan over low heat, melt the butter and chocolate together (ot the shortening, butter and cocoa). Remove from heat and set aside to cool slightly.
In a medium size bowl, measure and whisk together the flour, baking powder and salt. Then add in the nuts and raisins.
Add the sugar to the chocolate, and whisk in. It will be thick. Beat in the eggs with a whisk one at a time. Then add in the vanilla.
Pour in the flour a third at a time and stir to incorporate. the dough will become very thick and form a ball.
Put in the refrigerator to chill for 30 minutes.
Form into 1" balls. Roll in your choice of sugar or cocoa, and place on an un-greased baking sheet. Parchment lined sheets are fine.
Bake for 18-20 minutes. REmove to wire racks to cool. Store in an airtight container.