Line a 6″ square traybake tin with foil leaving an overhang to allow you to lift the fudge out

Place the peanut butter and dairy free spread in a small saucepan
Gently heat until the butter is melted and you have a smooth paste

Stir in the cinnamon and the chocolate
Cook until the chocolate has melted

Stir in the icing sugar and cranberries
Press the mix into the traybake tin and cover with clingfilm

Allow to set in the fridge for 1-2 hours
Remove from the baking tin and cut into small pieces