Heat oven to 325°F. Generously coat two 6-cup fluted tube pans or two 9 x 5 x 3-inch loaf pans with nonstick cooking spray.
Combine cherries, walnuts, dates, citron, sugar, butter, molasses, salt, cinnamon, nutmeg and cloves in large bowl. Pour 2 cups boiling water over mixture; stir until butter is melted. Stir in flour and baking soda until well mixed. Scrape into prepared pans, dividing evenly.
Bake in 325°F oven, 1 hour for tube pans, 65 to 70 minutes for loaf pans. Cool cakes in pans on wire rack for 15 minutes. Unmold cakes onto rack. Cool completely.
Whisk together confectioners sugar, bourbon and butter in small bowl until smooth. Gradually stir in enough hot water to make good drizzling consistency. Cover; set aside.
When cake is cooled, drizzle with glaze. Let stand until glaze hardens. Decorate with berries and grapes.