To toast the almonds, heat a pan until medium hot. Add almonds and sautee' for 2 mins, until crisp and hot.
Transfer into a plate and set aside until needed.
In a large bowl mix together the cheese and cranberries, season with freshly cracked salt and red pepper. Add lime zest and mix until just combined.
Transfer the cheese mixture in the freezer for 5 min, then shape into 4 little pine cones or 2 large ones.
Beginning at the narrow end of each shape, arrange almonds in overlapping rows. Garnish with small sprigs of rosemary and serve with your favorite crackers or crostini. Enjoy!