Step 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.

Step 2

Preheat the oven to 160°C (140°C fan- forced). Grease a 20cm square cake pan; line base and sides with baking paper.

Step 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.

Step 4

Spread the mixture into prepared pan, smooth top. Bake for 30 minutes.

Step 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.

Step 6

Remove brownie from oven. Spoon over almond topping, bake for a further 15 minutes or until browned lightly. Cool in pan.