1. Preheat oven to 350F. Line a large baking sheet with parchment and lightly spray with non-stick spray. Set aside.
2. In a large mixing bowl, beat butter with an electric mixer until creamy. Add granulated sugar, brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla until combined. Then gradually beat in flour. Dough will be thick and sticky. With a wooden spoon, fold in almonds and cranberries.
3. Divide dough in half. Shape each half into an 8-inch roll. Place rolls 5 inches apart on the prepared baking sheet. Pat down the dough until 1/2-inch thick.
4. Bake for 25 minutes or until the tops are golden and the centers are firm. Remove from the oven, but do not turn off the oven.
5. Allow to cool for 10 minutes or until cool enough to handle. Transfer baked loaves to a cutting board and using a serrated knife cut loaves into 1/2-inch thick slices. Place slices cut sides upright on the baking sheet. You may need a second sheet to fit them all.
6. Return to the oven to continue baking for 8-9 minutes. Turn slices over; bake for 8-9 minutes more. Cookies will be slightly soft in the center with crisp edges. As the cookies cool, they become crunchy. Transfer to a wire rack to cool completely before dipping in chocolate.

Chocolate Coating

1. Place chocolate in a shallow microwave-safe bowl and melt in 15-second increments, stirring after each increment until completely melted and smooth.
2. Dip the bottom half of the cookies into melted chocolate, letting excess to drip back into the bowl. Place cookies flat on a parchment-lined baking sheet and immediately sprinkle them with chopped almonds. Allow the chocolate to set completely at room temperature, about 45 minutes, before storing in an airtight container.