Make the spread: beat the cream cheese and heavy cream together in a small bowl with a hand-held mixer; beat in the cinnamon and sugar; cover and refrigerate until needed (keeps for up to 5 days).
Make the waffles: if your raisins aren’t moist and plump, place them in a heatproof bowl and pour boiling water over them; let the raisins steep for a minute, drain, turn out onto a paper towel and pat dry; set aside.
Preheat waffle iron; if you want to hold the finished waffles until serving, preheat oven to 200°.
Melt the butter; reserve.
In a big bowl, whisk the flours, baking powder, baking soda, salt, and cinnamon until combined; whisk in both the sugars.
In another bowl, beat together the buttermilk, vanilla, and eggs with a whisk until well mixed.
Pour the liquid ingredients over the dry ingredients and whisk until just combined; fold in the raisins and melted butter into the batter.
Lightly butter or spray the grids of your iron.; brush or spray the grids again only if subsequent waffles stick.
Spoon out ½ to 2/3 cup of batter onto the iron; use a metal spatula or wooden spoon to spread it almost to the edge of the grids.
Close the lid and bake until browned and set.
Serve the waffles immediately or keep them, in single layer, on a rack in the preheated oven while you make the rest of the batch.