In a skillet over medium heat, add the sliced almonds. Lightly spray with oil and sauté, stirring frequently, until they are toasted to a light golden brown. Watch closely, as they can burn quickly. Once toasted, remove from the skillet and set aside to cool completely.

Prepare a baking sheet or large cutting board by lining it with parchment paper.

In a microwave-safe bowl, melt the vanilla almond bark according to the package instructions.

Pour the melted bark onto the prepared parchment paper, spreading it evenly to ensure a consistent thickness.

Before the bark hardens, generously sprinkle the dried cranberries and cooled almonds over the surface. Set aside to allow the bark to cool and solidify.

In another mixing bowl, melt the chocolate almond bark following the package instructions.

Once melted, let the chocolate cool for about 3 minutes before drizzling it generously over the cooled vanilla bark. A small whisk works well for this step.

Allow the chocolate drizzle to set and harden completely.

Gently break the bark into pieces, approximately 3-5 inches in size.

Enjoy immediately or wrap them up for gifting!