Line a standard baking sheet with parchment paper and set aside. Place chocolate chips in a clean, dry and microwave-safe container, such as a 4-cup glass Pyrex measuring pitcher. Melt chocolate in the microwave 1 min, stop and stir, then microwave 1 min more. While hot, pour chocolate onto baking sheet and spread evenly using a rubber scraper, approx. 1/4″ to 1/2″ thick. Sprinkle almonds and cranberries on top, then drizzle with any remaining melted chocolate. Place sheet in the refrigerator to set. When completely chilled, break into pieces and enjoy!
* To make this recipe vegan, use vegan chocolate.