Line an 8x8 baking pan with parchment paper and set aside. Preheat oven to 375°F.
In a large bowl, sift together the almond flour, oat flour, sweet rice flour, corn starch, sugar, baking cocoa, baking powder, and salt.
Cut in butter with a pastry cutter or your hands, blending until the pieces of cold butter are no larger than a pea.
Add the egg and chocolate extract and mix with a fork or your hands to bring the dough together. It should be a little shaggy, but will hold together when pinched.
Remove ⅓ of the cocoa dough and set it aside. Press the remaining ⅔ into prepared baking pan, using the edge of a glass to roll it smooth, as needed.
Bake the crust in the middle of the oven for 10 minutes. When finished, remove it from oven and let cool while you prepare the filling. Keep the oven heated.
To prepare the filling, combine all of the cranberry filling ingredients in a small saucepan over medium-high heat, and cook, stirring occasionally, until it begins to bubble. Reduce heat to medium low, and cook, breaking up the cranberries on the side of the pan with your wooden spoon as you stir. Cook for an additional 5-8 minutes until it's thickened quite a bit - to the consistency of jam.
Pour the filling over the cooling cocoa crust.
Sprinkle remaining cocoa topping over the top of the cranberries into clumps. Sprinkle with pecan pieces.
Bake 25-30 more minutes until the topping is completely cooked through and the filling is bubbling.
Remove from heat and let cool completely, about an hour, before transferring to a cutting board to slide into 9 squares.
Before serving, sprinkle with flaky salt, if desired.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.