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.
In microwave or double boiler, melt chocolate until smooth. Dip ends of biscotti in and lay on a waxed paper lined baking sheet until set (you can chill them to set the chocolate faster).