Put butter, corn syrup, cocoa and raisins in a medium-size saucepan; stir over gentle heat until butter melts and mixture is well blended. Remove from heat. Stir cornflakes and about 0.75 of the hazelnuts into the melted mixture. Spoon mixture into minature paper baking cups placed on a baking sheet; sprinkle remaining hazelnuts over top. Refrigerate 1 hour or until set. Arrange Nutty Bites attractively on a serving dish. If desired, use chopped candied cherries and toasted almonds instead of hazelnuts and raisins. Store in an airtight container in a cool place for 2 to 3 days. Makes 30 to 40 cookies.