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Much easier than it looks or possibly sounds.
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For AWS I made 24 2 layer cupcake size meringues.
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Also deleted the cranberry sauce, too sweet.
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Preheat oven to 325 F. Line 2 baking sheets with parchment paper and, using an 8-inch round cake pan as a guide, trace 3 circles on parchment (2 on one sheet, and 1 on another).
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Turn parchment over (circles will show through paper).
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Make meringue layers - In a large bowl with an electric mixer, beat whites with cream of tartar and salt till they hold soft peaks.
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Add in sugar all at once and vanilla and beat till meringue holds stiff glossy peaks.
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Mix in almonds gently but thoroughly and divide meringue proportionately among parchment circles, spreading to fill circles.
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Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking 1/2 hour, or possibly till hard and pale golden brown.
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Remove parchment from sheets and cold meringue layers on it on racks.
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Carefully peel off parchment and put meringue smooth sides up, on a work surface.
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Meringue layers may be made 1 day ahead and kept, wrapped well in plastic wrap, in a cold dry place.
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Make cranberry sauce - In a heavy saucepan combine cranberries, preserves, sugar, water, and lemon juice and simmer till thickened slightly, 10 to 15 min.
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Cranberry sauce can be made 2 days ahead and chilled, covered.
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In a double boiler or possibly a metal bowl set over a saucepan of barely simmering water heat chocolate, stirring till smooth.
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Remove top of double boiler or possibly bowl from heat and transfer chocolate to a sealable plastic bag.
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Seal bag, pressing out excess air.
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Squeeze chocolate to one corner and snip off corner as close to edge as possible to make a 1/8 inch hole.
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Drizzle chocolate over smooth sides of meringues (don't spread to coat) and chill, uncovered, till chocolate is set, about 30 min.
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In a bowl beat cream with sugar and vanilla till cream holds stiff peaks.
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Assemble dacquoise - Put 1 meringue layer, chocolate side down, on a cake plate and spread proportionately with about half of the whipped cream.
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Repeat layering in same manner with another meringue, remaining whipped cream, and remaining meringue.
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dacquoise may be assembled a kept in a cake keeper, chilled, at least 8 hrs and up to 2 days.
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Garnish dacquoise with chocolate leaves and sugared cranberries.
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Slice dacquoise with a serrated knife and serve chilled with cranberry sauce.
