1. Place chocolate in a medium microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Spread chocolate in a foil-lined 9-inch square metal baking pan; sprinkle with almonds and cranberries. Chill 1 hour or until chocolate is set.
2. Remove foil from chocolate; break into pieces. Store in an airtight container in refrigerator up to 2 weeks.