For the cookies:
Grease or line a cookie pan with parchment paper.
Place the raisins in small bowl and pour enough brandy just to cover the raisins. Heat for 20-30 seconds in the microwave until warmed up. Let sit for at least 30 minutes.
Cream butter and sugar together with an electric mixer until light and fluffy. Add the egg and mix until combined. Add persimmon pulp and baking soda. Mix well.
In a separate medium bowl, combine the flour, salt, cinnamon, nutmeg, and cloves, whisking to combine. Stir the dry mixture into the wet ingredients until just combined. Do not overtax! Strain the raisins, saving the brandy. Stir in the drained raisins and the nuts. Refrigerate dough for 30 minutes.
Preheat the oven to 325 degrees. Drop small scoops of the dough onto the prepared cookie pan leaving adequate space between them. Bake for 15-18 minutes or until just set and light golden brown around the edges. Remove from oven to wire rack placed over wax paper or parchment.
For the topping:
Melt two tablespoons butter in a heavy bottomed nonstick pan. Remove from heat and pour in the brandy and granulated sugar. Stir and replace on stove over low-medium heat. Cook, stirring constantly until sugar dissolves. Add the pecans and stir well. When sauce has simmered a couple of minutes, add the heavy cream and whisk until combined well. Remove from stove. Use a teaspoon to pour the pecan topping over the warm cookies. Allow cookies to cool and set before serving.