Preheat oven to 350°F. Spray a 9” springform pan with cooking spray and line with a round of parchment paper. Place pan on a triple layer of foil large enough to wrap around the pan so the layers come all the way up the outside of the pan.
In a medium bowl stir to combine almond flour, cocoa powder, monk fruit, and butter. Press mixture into bottom and 1” up sides of pan. Bake until set, about 15 minutes. Let cool completely.
Lower oven temperature to 325°F.
In a large bowl or a stand mixer with the paddle, beat together cream cheese and mascarpone until very smooth. Beat in monk fruit, eggs, vanilla, and orange zest until combined. Do not overbeat. Scrape mixture into the pan.
Place pan in a large roasting pan with high sides. Pour in enough scalding hot tap water to come halfway up the pan sides. Bake until cheesecake is set around the edge but still jiggly in center, about 1 hour 10 minutes.
Remove cheesecake from water bath, remove foil, and let cool completely at room temperature. Refrigerate for at least 24 and up to 48 hours.
In a medium saucepan combine orange juice and monk fruit. Bring to a boil, stir in cranberries, and simmer, stirring occasionally, until thick and glossy, 10-15 minutes. Transfer to a wide, shallow pan and refrigerate until completely cool.
Before serving, spread cranberries on top of cheesecake.