Line a baking sheet with parchment paper.

In a microwave safe bowl, microwave the chocolate almond bark on high for 2 minutes. Remove and stir the mixture.

Return the mixture to the microwave and continue heating for about 30 seconds at a time, stirring between each time period until the mixture is melted and creamy.

Remove the bowl from the microwave and add the sliced almonds and dried cranberries. Mix until fully incorporated.

Using a mini ice cream scoop or a tablespoon to scoop out the mixture and pour out onto the parchment lined pan. I actually allowed the mixture to sit for about 2 minutes before scooping to keep the chocolate together better.

If your chocolate spreads a little though, that's ok. Repeat with the remaining chocolate/almond/cranberry mixture.

Allow your Chocolate Almond Cranberry Clusters to cool completely before moving.

It is best to allow them to sit in the freezer for about 4 minutes, or the refrigerator for about 8.

Store in an airtight container at room temperature or simply place container in fridge to keep fresh longer.