Place almonds on a baking dish and bake 10 – 12 minutes to toast.
Remove from oven and coarsely chop.
Mix chopped almonds and dried cranberries in a bowl, set aside.
Prepare a baking dish with wax paper, set aside.
Place the semi-sweet chocolate chips and the white chocolate chips in a large microwave bowl and melt the chocolate, stirring frequently (every 30 seconds or so) to ensure the chocolate does not burn.
Stir in the cranberries and the almonds.
Pour into prepared baking dish and chill for two hours.
