Line a large flat tray or baking tray with baking paper.

Place almonds into a zip lock bag and seal the bag (pushing any air out as you seal).

Hit the almonds with a rolling pin or other heavy object to crush them into smaller pieces and then set aside (you just want to shatter the nuts into a few smaller pieces).

Place chocolate melts into a microwave safe bowl (big enough to hold all ingredients) and carefully melt the chocolate on high power using 30 second bursts.

Once the chocolate is all melted add the crushed almonds and cranberries and stir thoroughly to combine.

Place teaspoonfuls of the mixture onto lined tray and refrigerate for around 15 – 30 minutes or until the chocolate is completely set.

Store in an airtight container (they are fine stored at room temperature, although you might need to pop them in the fridge in the summer time).