Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking pan. Line the bottom with parchment paper, leaving overhang on the short sides for easy lifting. Spray the parchment with nonstick cooking spray.

In the bowl of a stand mixer fitted with a paddle attachment, combine 1 cup sugar, all-purpose flour, almond meal, salt, and baking powder. Add the cubed cold butter and toss lightly with a fork to coat. Mix on medium-low speed until the texture resembles coarse crumbs with pea-sized butter pieces. Add the egg and continue mixing just until a dough forms.

Press half of the prepared dough evenly into the bottom of the baking pan to create the base layer. Reserve the remaining dough for the crumble topping.

In a separate bowl, mix together the remaining ⅔ cup granulated sugar, cornstarch, vanilla extract, and orange juice until well combined. Fold in the cranberries to coat them evenly.

Evenly spread the cranberry mixture over the base crust. Stir the cinnamon into the reserved dough, then crumble it over the cranberry layer.

Bake for 45 to 55 minutes, or until the top is lightly golden and the fruit is bubbling. Allow the bars to cool completely in the pan on a wire rack. Once cooled, transfer to the refrigerator to chill for easier slicing.