In a small saucepan, bring the heavy cream to a simmer over low heat. In a heavy medium saucepan, cook the sugar over moderately high heat, stirring constantly with a wooden spoon, until melted, about 5 minutes. Swirling the pan occasionally, cook until the sugar is a rich golden brown, about 2 minutes. Immediately whisk the hot cream into the caramel, taking care to avoid splatters; do not let the mixture boil over. Cook, whisking constantly, until smooth. Strain the caramel into a medium bowl. Add the cranberries and almonds and stir to coat completely with caramel.