Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add almond extract and eggs, beating until blended.
Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in cranberries and almonds. Drop by rounded tablespoonfuls onto ungreased baking sheets.
Bake at 375° for 9 to 11 minutes. Remove to wire racks to cool.
Note: Freeze baked cookies up to 6 months.