Preheat oven to 300. Combine cherries, pineapple, pecans, raisins and 1/2 cup of flour; toss to coat and set aside.
Combine remaining 2 1/2 cups of flour and the next four ingredients and set aside.
Cream butter then gradually add sugar, beating until fluffy. Add eggs and beat well. Add dry ingredients, bourbon and milk and beat well. Stir in fruit mixture.
Drop dough by teaspoonsful onto lightly greased cookie sheets ( I like lining w/aluminum foil then spraying). Bake at 300 for approximately 20 minutes but check them at 15 minutes so they don't overbake.