Preheat the oven to 100° Celsius

Place the nuts onto a baking tray and bake for an hour

Preheat the oven to 150° Celsius

Spray a spring form tin with non stick cooking spray and line the base with baking paper

Chop the nuts roughly, and add to a large mixing bowl together with the cranberries

Sift in the flour, cocoa powder, baking powder, cinnamon and salt

Mix together to coat the nuts and cranberries with the flour, this will help prevent them from sinking

Melt the chocolate in a bain-marie

Stir continuously until the sugar has melted and bring to the boil

When the syrup has reached 112° Celsius pour the syrup into the chocolate and mix in

Then pour the liquid ingredients into your dry ingredients and working as quickly as possible, mix them together thoroughly

Pour the mixture into your tin and flatten down

Bake for 35 minutes and leave to cool in the tin

Remove from the tin and cut into wedges