Soak raisins and rum in a small bowl until raisins plump, about 10 minutes.

Whisk confectioner's sugar, cocoa powder, cinnamon, nutmeg, and salt in a large bowl until combined.

Place sugar in a shallow dish.

Process cornflakes, vanilla wafers, almonds, and coconut to fine crumbs in a food processor or blender.

Add to confectioner's sugar mixture.

Mix in corn syrup, plumped raisins, and rum until mixture looks wet.

Shape mixture into 1 inch balls, roll in sugar, transfer to a large plate, and refrigerate until firm, about 1 hour.

*Rum ballas can be refrigerated in an airtight container for up to 1 week.*