In a small microwave-safe bowl, combine cranberries and brandy.

Heat for 30 seconds, stir, then heat for an additional 30 seconds. It should be simmering, if it's not, heat an additional 30 seconds.

Let stand for 15-20 minutes to marinate.

Meanwhile, prepare brownie batter according to package instructions. For me, this meant combining the brownie mix, egg, oil, and water.

Strain the cranberries, reserving the brandy.

Stir the cranberries and 1 tbsp. brandy into the brownie batter.

Pour the batter into a greased 9x13-inch baking pan.

Bake at 350 degrees for 22-25 minutes, or until a toothpick inserted near the center comes out clean.

Remove to a wire rack to cool completely.

Once the brownies are cool, crumble them into a large bowl.

Mix just enough brandy into the brownie crumbs to form a paste, about 1 tbsp.

Scoop by tablespoonfuls onto parchment paper-lined baking sheets, and roll into smooth balls.

Freeze for at least 1 hour, or until firm.

In a small saucepan over low heat, melt the chocolate almond bark.

Using a toothpick, dip the brownie truffles into the melted chocolate, returning them to the parchment paper to set.

Once set, serve and enjoy!