Grease and line a small square baking dish (8 x 8 in or 2L capacity) and preheat the oven to 180°C or 350°F fan forced.
Add almonds to mixer bowl, mill for 10-15 sec/speed 9/MC on. Set aside (I set it aside in the prepared baking dish to save on washing up)
Without washing the bowl, add the chocolate and mill for 10 sec/speed 9/MC on. Scrape bowl down, ensuring to loosen the chocolate from the bottom of the bowl.
Add coconut oil, sugar, vanilla and salt to mixer bowl. Melt for 4 min/60°C or 140°F/speed 2/MC on.
Set the timer for 3 min/speed 3/MC off and add eggs 1 by 1, then your reserved almond meal until incorporated.
Add water, cranberries and nuts and combine for 15 sec/speed 2/MC on.
Pour batter out into prepared tin and bake until set - about 15-20 minutes. You dont want it to be soft/squishy or it wont be able to be cut.
Allow it to cool completely and ideally, refrigerate it overnight to allow it to be cut neatly - bring to room temperature before serving.