Line a large baking sheet with parchment paper.

Microwave cocoa butter wafers in a microwave safe bowl at 40% power for approximately 4 minutes or until the wafers are almost completely melted. (I use a 2 cup glass Pyrex measuring cup - so I can measure, melt and mix with the same dish.) Be sure to melt wafers on low power - avoid boiling.

Remove cocoa butter from microwave and stir with a wire whisk until remaining bits of wafers are completely melted. (Be careful, bowl or measuring cup handle may be hot.)

Add maple syrup and vanilla extract to melted cocoa butter and stir to mix.

Add cocoa powder, cinnamon and a pinch of salt and whisk until smooth.

Add raisins and stir until all raisins are covered with chocolate.

Spoon raisins onto parchment lined baking sheet in a single layer - separate as much as possible.

Place baking sheet in the refrigerate for at least one hour.

Once set, break the raisins apart and store in a air tight container or plastic bag in the refrigerator or freezer. (I prefer the freezer!)