Preheat oven to 350ºF. Slice off the top 1/4-inch of the Brie wheel; set aside. Hollow out the center of the cheese, leaving a 1-inch shell all around. Place in an ovenproof serving container slightly larger than cheese. Save left over cheese for another use. Break up cranberry sauce with a fork and place in center of cheese. Cover with top of cheese. Spoon apricot preserves over top; sprinkle with almonds. Bake for 8-10 minutes or until soft and slightly melted. Serve with crackers. Makes 8 servings. Per Serving: Cal 253 (12%DV), Fat Cal. 135, Pro. 11g (22%DV), Carb. 20g (6%DV), Fat 15g (22%DV), Chol. 53mg (17%DV), Sod. 351mg (14%DV), Vit. A 97RE (9%DV), Vit. C 2mg (2%DV), Vit. E <1mg (1%DV), Calcium 102mg (10%DV), Iron <1mg (2%DV), Folate 41Ug (10%DV), Zinc 1mg (8%DV), Pot. 96mg (2%DV). Dietary Exchange: Fruit 1.5, Meat 1.5, Fat 2