Preheat the oven to 350°F. Line a baking sheet with a Silpat Non-Stick Baking Mat or parchment paper.
In a small bowl, mash the persimmon pulp and stir in the baking soda, the mixture will congeal. Set aside.
In a large bowl, cream together the butter and the sugar until it is light and fluffy.
Stir together the flour, salt, cinnamon, cloves and nutmeg in a medium bowl.
Add the egg to the persimmon/soda mixture and mix well.
Add the pulp and flour mixtures to the sugar and butter and combine well. Add the nuts and raisins.
Using a medium cookie scoop, drop by spoonful onto the greased cookie sheet. Bake for 13-15 minutes or until slightly browned and puffy. Cool on wire racks.
For Maple Glaze: in a medium bowl, mix all ingredients together until smooth. Place a sheet of parchment paper under the wire rack to catch the drips and drizzle the glaze using a spoon onto the cookie tops. Let set until glaze hardens.
For White Chocolate frosting: Using kitchen scissors cut the green belt candy into small leaf shapes. Place white chocolate and Crisco into a small microwave safe bowl and microwave on high for 1 minute. Stir until smooth. Place a sheet of parchment paper under the wire rack and using a spoon, drip some frosting onto the tops of the cookie. Place one red M&Ms on the top and then add the green belt leaf to each side. Let set until frosting hardens.