Soak fruit in ½ cup rum for 24-48 hours. Discard any rum that is not soaked into fruit reserving (if you can) 3 tablespoons.
Preheat oven to 350ºF. Prepare cookie sheets with parchment paper.
In a large bowl beat butter until light and creamy. Beat in granulated and brown sugar until combined. Add eggs, one at a time, and beat until fluffy. Beat in 3 Tbsp rum and vanilla.
In another bowl whisk together flour, cocoa, baking soda and salt. Add to butter mixture in 3 batches beating gently trying to not over mix. Stir in fruit and chocolate chips until distributed.
Drop by tablespoon about 3 inches apart onto prepared cookie sheets. Bake 15-17 minutes until set. Remove and allow to cool in pan for 5 minutes until removing to wire rack to cool completely.