Line a rectangular baking tin (approx. 18cm X 30cm) with baking paper.
Place milk/dark chocolate melts into the TM bowl and grate on Speed 8 for 10 seconds. Melt on 50 degrees, Speed 2 for 3-4 minutes. (If you're after a marbled effect, you'll need to repeat this step with the white chocolate separately).
Pour the melted chocolate into the prepared baking tin (if you're after a marbled effect, pour the milk/dark chocolate into the base of the tin, add dollops of the white chocolate and swirl with a skewer).
Working quickly, place the roasted almonds and cranberries on top of the chocolate and press down slightly.
Place the bark into the fridge to set completely.
Remove from the fridge and place the bark onto a chopping board. Cut into shards with a sharp knife.