1Heat oven to 375°F. In small bowl, mix sugar and cardamom. Reserve 2 tablespoons mixture; set aside.
2In 2-quart saucepan, stir together remaining sugar mixture, the cornstarch, apples and cranberries. Heat to boiling over medium heat, stirring frequently. Boil 1 minute, stirring constantly. Reduce heat; cook until apples are crisp-tender, stirring frequently. Pour mixture into ungreased 2-quart casserole.
3Separate dough into 10 biscuits; arrange over hot fruit mixture. Sprinkle with reserved sugar mixture and the almonds.
4Bake 20 to 25 minutes or until biscuits are deep golden brown and fruit mixture is bubbly. Serve cobbler warm with milk or half-and-half.