Preheat the oven to 350°. Line a baking sheet with parchment paper.

In a bowl, whisk the flour with the baking powder and salt.

In a medium bowl, beat the eggs with the sugar at medium speed until creamy, about 3 minutes. Beat in the almond extract.

With the mixer on, slowly add the melted butter and combine.

Slowly add the flour mixture to the egg mixture and stir until combined.

Fold in, by hand, the dried cranberries and almonds.

Lightly flour your hands, shape the dough into 2 slightly flattened 10-inch logs on the prepared baking sheet.

Bake for 30 minutes, or until golden. Let the logs cool slightly, about 10 minutes.

Using a sharp serrated knife, slice the logs 1/2 inch thick on the diagonal.

Arrange the slices on the baking sheet cut sides up and bake for about 10 minutes, or until the biscotti are lightly browned and crisp.

Let cool completely before serving.

Drizzle cooled biscotti with the melted chocolate.

Store in an air-tight container.