Preheat oven to 350 degrees F. Grease and flour 13 x 9-inch pan. Set aside.

Bottom Layer
1 cup butter or margarine
1 1/2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1/4 cup amaretto
1 3/4 cups flour
1/2 teaspoon salt
1 cup sliced almonds, toasted

Cream together in large bowl butter and sugar. Add eggs one at a time. Add vanilla and Amaretto and blend. Add flour and salt. Remove half the the mixture to another bowl. ( To be used in top layer below.) To the first mixture, add almonds. Spread into the bottom of pan and set aside.

Top Layer
1/2 bottom mixture
3 ounces semisweet chocolate, melted
1 teaspoon almond extract

To remaining batter add melted chocolate and almond extract. Mix and set aside.

Middle Layer
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 cup whole cranberry sauce
2 tablespoons cornstarch

In food processor or another bowl, place cream cheese and sugar. Blend and add remaining ingredients. Pour over bottom layer and place in the freezer to firm up the middle layer. When slightly firm, place blobs of the chocolate mixture over the cream cheese mixture. Marble top two layers together with back of a spoon or knife.

Topping
1/2 cup mini chocolate chips
1/3 cup sliced almonds
3 tablespoons granulated sugar

Combine and sprinkle on top. Bake for 25 to 35 minutes or until test is clean. Cool on rack.