Mix the flour, sugar, baking powder, salt, cranberries and almonds in a medium bowl.
Add the heavy cream and stir until the mixture comes together in a single ball.
Divide the ball into two equal balls and flatten slightly to make 2 discs about 1 1/2 - 2" thick
Cut each disc into 6 equal triangles and then spread the triangles out on a parchment lined baking sheet.
Brush the tops with a tiny bit of cream (just enough to moisten) and sprinkle with almonds.
Bake at 425?F for 12-14 minutes until the center is just set and the edges are lightly browned.
Cool for 2 minutes on a wire cooling rack.