Start with soaking cashews in water overnight. If you forget or want to make this cheese ball now, just boil your cashews for 15-20 minutes to soften them. Drain cashews and pulse into fine pieces in a food processor. 

Add the rest of ingredients for cheese to food processor; almond cream cheese, dried cranberries, pink salt and fresh rosemary. Pulse until creamy texture has been reached.

Roll out a piece of saran wrap that's about 22 inches long. Use a spatula to scoop cheese into the middle of saran wrap. Fold each corner of saran warp towards the middle. Use your hands to work the wrapped cheese mixture and get it shaped into a ball. It doesn't have to be perfect but try to get it as round as possible. Place cheese ball in the freezer and freeze for 2 hours. 

Right before your cheese ball is ready to be removed from the freezer, add the almonds and cranberries for the coating into food processor and pulse into fine pieces. 

Roll out a piece of parchment paper that's about 10 inches long and spread almond and cranberry pieces on it. Unwrap cheese ball and firmly roll it over almond and cranberry pieces so that they'll stick on it. Using your hands, grab some of the pieces left on the parchment paper and carefully but firmly press them down on to the cheese ball. 

Make sure all sides of the ball are well covered with almonds and cranberries. Grab any remaining pieces and add them to the top the the ball.

Wrap cheese ball in saran wrap again and place back in the fridge. Keep refrigerated until you are ready to serve. You can make an elegant and festive appetizer platter with this cheese ball spread. Place in on a platter or wood board along with a variety of crackers, grapes and olives.

Keep any leftover cheese wrapped in saran wrap and refrigirated for up to 5 days. Enjoy!