Preheat the oven to 350 degree Fahrenheit (180 degree Celsius).

Line a 9-inch springform pan with parchment paper and grease the sides of the pan lightly.

Roast the almonds in a shallow pan over medium heat till slightly browned and fragrant (about 8-10 minutes). Let it cool. Once cool, grind to a fine powder.

Melt the chocolate either using a microwave or using a double boiler (see recipe notes). Let it cool.

In a large bowl, beat the butter until light using a mixer on medium speed. Add sugar and vanilla and beat till fluffy again. Add eggs one at a time, beating well after each addition. Pour the melted chocolate and beat until smooth. Turn your mixer's speed to low. Add the flour and ground almonds and mix until just blended.

Using a spatula, fold in the dried cranberries (after reserving a couple of tablespoonfuls for sprinkling on top).

Pour the torte batter into the prepared pan. Level with a spatula. Sprinkle the reserved cranberries evenly on the top of the torte. Bake for 30-35 minutes until the top is crusty and a toothpick inserted comes out clean. Let it cool for 30 minutes.

Run a knife along the edge of the pan to loosen the torte, invert a serving plate on the pan and holding both the pan and the plate, invert the torte onto the serving plate. Transfer to a wire rack to cool. Once completely cooled, garnish with confectioner's sugar (use a fine meshed sieve to sprinkle the sugar).

Cut into wedges and serve with Vanilla ice cream.