1.Combine raisins, cranberries, rum and mixed spice in medium bowl. Cover and microwave on HIGH for 30 seconds. Stir, then microwave on HIGH for a further 30 seconds. Cool.
2.Preheat the oven to 160°C (140°C fan- forced). Grease a 20cm square cake pan; line base and sides with baking paper.
3.Place butter and chocolate in a medium saucepan; stir over very low heat until almost melted. Remove from heat; stir in sugar. Gradually add the eggs, sifted flour and baking powder. Stir in the raisin mixture and extra chocolate.
4.Spread the mixture into prepared pan, smooth top. Bake for 30 minutes.
5.Make almond topping: Melt butter, brown sugar and syrup in a medium saucepan; cook, stirring, until sugar dissolves. Mix in almonds, cranberries and cherries.
6.Remove brownie from oven. Spoon over almond topping, bake for a further 15 minutes or until browned lightly. Cool in pan.
Not suitable to freeze or microwave. Brownie can be made up to a week in advance. Store in an airtight container in a cool, dark place.Note