Preheat the oven to 180℃ (170℃ fan)/350°F /gas mark 4.
Place the almonds, cranberries, icing sugar and gin in a bowl and mix well. Spread out on a baking sheet lined with non-stick baking parchment.
Bake for 15-20 minutes, stirring every 5 minutes until they have turned a pale golden brown and the sugar has begun to crystalise around the almonds. Watch carefully as they can easily burn.
Allow to cool completely.
Break the chocolate into small pieces and melt three-quarters of it in a bowl placed over a pan of hot water. Make sure the base of the bowl is not touching the water.
When the chocolate has melted, remove from the heat and stir in the remaining chocolate. Continue to stir until all the chocolate has melted.
Stir in the nut mixture. Place spoonfuls of the mixture on to a baking sheet lined with parchment and leave to set.