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Place the cashews in a bowl or measuring cup and cover with a couple inches of boiling water. Soak 1 hour (or up to overnight). Drain the water and place soaked cashews in a blender along with the rest of the ingredients for the frosting. Blend until completely smooth. Refrigerate until ready to use.
Preheat the oven to 350 degrees F, and line a 13” x 9” baking dish with parchment paper.
Add all of the ingredients for the cranberry shortbread to a mixing bowl and stir well until combined. The dough should be thick and fairly sticky like a regular cookie dough. If it seems overly greasy, add more almond flour or if it seems crumbly, add more melted coconut oil 1 tablespoon at a time until the dough presses together easily. Press mixture into the parchment-lined baking dish, creating an even layer. Bake on the center rack of the preheated oven for 15 to 20 minutes, or until edges are golden-brown.
Remove from the oven and cool completely. Once cool, transfer the shortbread to a cutting board by pulling up on the parchment paper.
Spread most of the cashew frosting over the shortbread crust, reserving some of the frosting for drizzling (if desired). Sprinkle with dried cranberries, and use a spoon to drizzle remaining frosting over the bars. Cut into triangles and serve!