Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine almonds, cranberries, and flour. Set aside.
In a saucepan, combine sugar, honey, butter, vanilla extract, and salt. Cook over medium heat until the mixture comes to a boil. Remove from heat.
Pour the hot mixture over the almond mixture and stir to combine.
Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 3 inches apart. Flatten each spoonful slightly with the back of the spoon.
Bake for 8-10 minutes, or until the edges are golden brown. Let cool completely on the baking sheet.
Once cooled, dip the bottom of each cookie in melted dark chocolate and place on parchment paper to set.