Place cranberry juice and salt in a small heavy saucepan; bring just to a boil. Remove from heat. In a small bowl, slowly whisk hot juice into eggs; return all to pan. Cook over low heat, stirring constantly, until mixture thickens and a thermometer reads 170°, 2-3 minutes.
Place egg mixture, chocolate chips and vanilla in a blender; let stand 2 minutes. Cover and process until smooth. Pour into 6 dessert dishes. Refrigerate at least 4 hours, covering when completely cooled.
Place cranberries in a small food processor; pulse until finely chopped. Transfer to a small bowl; toss with sugar. Top each serving with cranberries, whipped cream and almonds.