Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In large bowl, break up cookie dough. Stir in cocoa and almond extract until well blended. Stir in cranberries and almonds. Divide dough in half. On cookie sheet, shape each half into 10x2-inch rectangle, about 3/4 inch thick and 4 inches apart.
Bake 25 to 30 minutes or until center is firm to the touch. Cool 15 minutes. With serrated knife, carefully cut baked rectangles diagonally into 1/2-inch slices. On same cookie sheet, place slices, cut sides down.
Bake 8 minutes. Carefully turn slices over; bake 8 minutes longer or until crisp. Cool completely on cookie sheet.
In small microwavable bowl, microwave chocolate uncovered on High 1 minute, stirring after 30 seconds, until softened and chocolate can be stirred smooth. Drizzle chocolate over biscotti. Refrigerate 30 minutes or until set.