Whisk together cream cheese and next 3 ingredients in a large bowl. Stir in chicken, pineappple and cranberries just until blended.
Spoon mixture into a plastic-lined 8-inch round cake pan. Cover and chill at least 8 hours. Invert chicken salad onto a cake stand. Gently press chopped almonds onto sides of chicken salad. Garnish with fresh fruit.
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