Chocolate Almond Cake with Sugared Cranberries

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For the sugared cranberries: 

1 1/2 cups granulated sugar

2 cups cranberries, thawed if frozen

1/2 teaspoon ground cardamom

For the cake:

Nonstick cooking spray

2 cups all-purpose flour

1/2 cup almond flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/2 teaspoon ground cardamom

3/4 cup unsweetened Dutch-process cocoa powder

3 large eggs

2 cups granulated sugar

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

For the frosting:

4 sticks unsalted butter, at room temperature

6 cups confectioners' sugar

1 teaspoon salt

1 tablespoon pure vanilla extract

1 teaspoon pure almond extract

2 tablespoons milk

2 tablespoons almond liqueur, such as Amaretto (or use more milk)