1. Preheat your oven to 350°F. In a bowl, combine the pretzel minis, granulated sugar, dark brown sugar, and melted butter. Press the mixture evenly into the bottom of a 9×13-inch baking pan. Bake for 10 minutes, then remove from the oven and let cool completely.

2. In a medium bowl, beat the cream cheese and powdered sugar until smooth. Fold in the Cool Whip, almond extract, and lemon juice until well combined. Spread the filling evenly over the cooled crust.

3. In a small saucepan, bring the water to a boil. Stir in the raspberry Jello powder until dissolved. Remove from heat and stir in the cranberry sauce. Let cool slightly, then spread the topping over the cream cheese layer.

4. Refrigerate the Cranberry Pretzel Salad for at least 4 hours, or until firm. When ready to serve, slice into squares and garnish with optional whipped cream, extra pretzels, or fresh cranberries.