Preheat oven to 325F and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, Swerve, baking powder and xanthan gum. Stir in orange zest.
Stir together melted butter, egg, and vanilla extract until dough comes together. Add pecans and dried cranberries and stir until mixed throughout.
Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 25 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 30 minutes. Reduce oven temperature to 250F.
With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.
Chocolate Dip
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together, stirring until smooth.
Remove from heat and dip the biscotti on one side, then set on a waxed paper lined baking sheet and refrigerate until set.