Preheat oven to 375. Soak the cranberries in the Grand Marnier for a half hour to an hour.
melt the butter in the microwave for 20 seconds and let cool. Grind the almonds in a small food processor until finely ground. Place almonds in bowl and add the cooled melted butter, almond and vanilla extracts, egg, sugar, salt and lemon zest. Drain the cranberries and add the drained Grand Marnier to the almond mixture as well.
For the dough: in an electric mixer beat together the room temp butter and sugar for 3 minutes until blended, add the vanilla and blend another minute. Sift together flour and salt and add to mixer. Beat another minute until dough starts to form. If it doesn't come together easily, add a tbs of very cold water.
turn dough on to a lightly floured surface, and break into 12 uniform sized balls. Place the dough balls on a baking sheet lined with parchment paper spaced equally apart. Flatten just a bit and make deep indentations in the center with your thumb.
Scoop the frangipane mixture into the center, then add a few thin slices of pear and a few of the soaked cranberries. Have fun with the design!
Melt the apricot jam on low heat in small pan and brush the cookies with it. Bake for 15 to 18 minutes until golden.