Toss almonds with olive oil and cinnamon in a small saute pan. Toast almonds over medium heat for about 5 minutes until fragrant. Set aside. In a medium bowl, mix berries and Craisins and set aside. Place juice, brown sugar and vinegar into a medium saucepan and boil over medium high heat about 4 minutes or until reduced by half and thickened. Stir half of Cran sauce into berries. In microwave, heat chocolate in a small microwave safe bowl on medium heat, stopping to stir every 15 seconds until fully melted. To assemble: Place a puddle of chocolate in center of wide shallow bowl or plate. Top with equal portion of berries. Drizzle with cranberry syrup and top with almonds. Serves 4. Per Serving: Cal. 458 (23% DV), Fat Cal. 189, Pro. 6 g (11% DV), Carb. 66 g (22% DV), Fat 21 g (32% DV), Chol. 2 mg (1% DV), Sod. 33 mg (1% DV), Vit. A 7 RE (1% DV), Vit C 20 mg (33% DV), Vit. E 0 mg (0% DV), Calcium 62 mg (6% DV), Iron 2 mg (11% DV), Folate 13 Ug (3% DV), Zinc 1 mg (4% DV), Pot. 424 mg (12% DV), Dietary Exchange: Fruit 4.5, Fat 4. 2007 Ultimate Cranberry Recipe Contest Finalist: Susan Scarborough Ferdandina Beach, FL