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1. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper or Silpat liners.
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2. Cream together the sugar and butter in a large bowl; beat in the vanilla and egg until light and fluffy. Stir in the flour, cranberries, salt and mahlab.
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3. Cover the dough with a sheet of plastic wrap and refrigerate briefly until it's stiff enough to roll into balls. This should take about 10 minutes.
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4. Pour the chopped almonds into a shallow bowl. Use a 1 tablespoon-sized scoop to measure out the dough. Roll each scoop of the dough into a ball and then lightly roll in the almonds (don't overdo it with the almonds; you don't need to completely coat the cookie).
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5. Arrange the cookies about 1 inch apart on the prepared sheets. Gently press your thumb into the center of each to create an indentation.
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6. Bake until the cookies are set and light golden on the bottom, about 10 to 12 minutes, rotating the trays once.
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7. Immediately after removing from the oven, use the rounded side of a 1 teaspoon-sized measuring spoon to re-form the indentation in each cookie. Cool completely.
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8. Once cool, melt the chocolate in a microwave (heat for 30 second increments, stirring in between) or in the top of a double boiler. Then stir in the butter until melted, and then stir in the milk.
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9. Spoon about 1/2 teaspoon of the chocolate into the well in each cookie. Let the chocolate set before serving.
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Note regarding where to find Mahlab: This spice is available at Middle Eastern grocery stores, specialty spice shops, and many gourmet food stores. And I've even seen it at Penzey's Spices.
