In a medium saucepan, combine 2 cups of fresh or thawed cranberries, 5 tablespoons of granulated sugar, and 2 tablespoons of brandy. Cook over medium heat for about 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens to a sauce-like consistency. Remove from heat and let it cool completely.

In a mixing bowl, add two 8-ounce packages of room temperature cream cheese. Using an electric mixer, beat the cream cheese on medium speed until it is fluffy and smooth, which should take about 3-5 minutes. Gradually pour in 6 tablespoons of heavy cream and 2 teaspoons of grated lemon zest, mixing until fully combined.

Once the cream cheese mixture is smooth, add 1/4 teaspoon of kosher salt, 2 teaspoons of finely sliced scallions, and 1/2 teaspoon of black pepper (if using). Gently fold these ingredients into the mixture using a spatula until evenly distributed.

Grab a serving dish and spread the cream cheese mixture evenly across the bottom. Once the cranberry sauce has cooled completely, spoon it over the cream cheese layer. Drizzle a little extra-virgin olive oil on top, then sprinkle with sliced almonds or crushed walnuts if desired.

Serve the Cranberry Cream Cheese Spread with assorted crackers or bagel chips at your holiday gathering.