In a medium saucepan over medium heat, melt the 2 tablespoons of butter and sugar. Add the almonds and cook for 1-2 minutes, stirring, until the almonds are well coated. Set aside. 

Butter then line with parchment paper the bottom of a 9″ springform pan or the bottom of a round 9″ cake pan. Sprinkle with powdered sugar then tap out any excess. Preheat oven to 350 F. 

In a medium sized mixing bowl, whisk to combine the flour, baking powder, and salt. Set aside. 

In the bowl of an electric mixer, cream the butter, sugars, and ricotta for 4-5 minutes on medium speed, until light and fluffy. Add the vanilla and almond extract. With the mixer on low, add the eggs one at a time. Fold the dry ingredients in with a spatula followed by 1 cup of the cranberries. 

Spoon the batter into the prepared. Use an offset spatula to spread the batter evenly. Top with the remaining 1/2 cup of cranberries followed by the almonds. 

Bake 35-45 minutes until cake is golden brown and a toothpick comes out clean when inserted in the cake. Cool at least 30 minutes before serving.