Preheat oven to 350 degrees F. Line 9 x 13 pan with parchment paper and spray with non stick cooking spray. Set aside.

In small pot combine cranberries, water and sugar. Bring to boil and allow to cook for 10 minutes or until most of the liquid has evaporated. Set aside to cool.

In mixer add sugar, butter and almond extract. Whisk till smooth.

Slowly add one egg at a time. Mixing well between each egg.

Mix in flour and cocoa until combined.

Pour brownie mixture into pan.

Take cranberry mixture and whip with cream cheese.

Spoon over brownies and swirl.

Bake for 50-60 minutes or until tooth pick inserted comes out clean. ENJOY!