Coat a 9x13-inch casserole dish with cooking spray or use parchment paper as a liner.

Pulverize the pretzels in a blender or food processor for about 1 minute until you have 2 cups of coarse crumbles.

In a large bowl, combine the pretzel crumbles with the melted butter, granulated sugar, and brown sugar until thoroughly mixed. Distribute the crust mixture evenly across the bottom of a 9x13-inch casserole dish and press down firmly to compact it. A flat-bottom measuring cup works well for this. Refrigerate for 1 hour to let the crust set.

Using a hand or stand mixer, blend the powdered sugar, cream cheese, Cool Whip, almond extract, and lemon juice, then spread this over the pretzel layer. (Note: If the cream cheese isn't completely smooth, that's fine; you can microwave it for 30 seconds to make it creamier if desired, but small lumps are acceptable.)

Refrigerate for 1 hour.

Bring the water to a boil, add the Jello, and stir until dissolved. Immediately incorporate the cranberry sauce into the Jello mixture and stir until well combined.

Pour the cranberry jello layer over the cream cheese layer. You can distribute the whole cranberries if you like. Cover and refrigerate overnight or at least 6 hours.

Top with some whipped topping and extra pretzels if desired.