In a small pot, combine the cranberries and water. Cook on medium heat until the cranberry skins pop open (approximately 10 minutes.) Remove pot from stove and drain water. Set aside.

Unroll both cans of crescent roll dough. Separate the dough into triangles (use the perforations as your guide).

On an un-greased cookie sheet, arrange the dough triangles into a circle. The dough will overlap and should look like a sun.

Spoon the cranberry mixture around the dough, close to the center of the ring. Top with the goat cheese. Drizzle the honey on top of the goat cheese.

Bring the dough pieces over the filling. Tuck the edges under the bottom of the dough to secure the filling.

In a small bowl, whisk the egg well to create an egg wash (you can add a little water or milk to it if you like). Use a brush to apply the egg wash on top of the dough.

Sprinkle the almond slices on top of the egg wash. Sprinkle the cinnamon on top of the almond slices.

Bake for 20-25 minutes or until the dough is thoroughly baked. Cool 5-10 minutes before serving.