1.Preheat oven to 375 degrees and mist a square 9 inch non-stick baking pan with cooking spray. Set aside until ready to fill.
2.In a large mixing bowl, mix the Bisquick and sugar and with a wire whisk; lighten up the mixture to get all the lumps out.
3.Add the milk, beaten egg, and vanilla extract along with 3/4 tsp of the almond extract. Use a rubber spatula to mix and make sure you get way down on the bottom to get all the dry mixture to incorporate well.
4.Pour this mixture into the prepared baking pan. Smooth out to make level. Set aside for just a minute while you get the cranberries ready.
5.In a small bowl, loosen up the cranberries with a fork and add the remaining 1/2 tsp almond extract. Mix gently.
6.With a regular teaspoon or tablespoon, drop cranberries all over the batter; with a wooden skewer, swirl the cranberries like you see in the picture (below).
7.Now get your topping ready by mixing the chopped nuts with the brown sugar and cinnamon.
8.Sprinkle over the batter.
9.Pop into the oven for about 18 to 20 minutes on the middle rack and turn after about 10 minutes for even baking. Test with a toothpick or wooden skewer; there should be dry crumbs or it may be clean. Try not to over bake.
10.Cool on wire rack until warm.
11.In the meantime, mix the glaze ingredients together with a small whisk until smooth. Drizzle over the cake.