Ladybelle-- Try this recipe from http://www.lowcarbluxury.com/ and add the cranberries to it. I've added blueberries and cooked it as a loaf and also as muffins and they turned out GREAT. My next attempt was going to use either plain cranberries or the cranberry orange mixture as muffins and bake with a dollop of cream cheese on the top. Based on how the blueberry pound cake turned out I bet this would work beautifully.

Almond Flour Pound cake
1 Cup of butter softened to room temp (2 sticks)
1 Cup of Splenda granular (or 24 packets)
5 eggs at room temperature
2 Cups of Almond Flour
1 teaspoon of Baking Powder
1/2 teaspoon of Baking Soda
1 teaspoon of lemon extract
1 teaspoon of Vanilla extract
Cooking Instructions:
Cream butter and Splenda well. Add eggs, one at a time, beating well after each. Mix almond flour with baking powder and baking soda and add egg to mixture a little at a time while beating. Add lemon and vanilla extract. Pour into greased loaf pan and bake at 350°F for 55-60 minutes or until a skewer in the middle comes out clean. If you are using two 9' cake pans for a layer cake bake for only 30-35 mins.
Let cool for about 10 minutes before removing from pan.