bring the milk to a simmer with the rosemary leaves in, and leave on the stove, stirring occassionally, for about 20 mins, or until the milk tastes and smells like rosemary
strain and pour back into the same pot
in a bowl or cup, mix together cornstarch, sugar, and cocoa really well
while stirring the milk well, add the dry mixture to the milk
keep stirring until it comes to a boil, then reduce to a simmer for 3-5 minutes, stirring all the while
add the vanilla, then pour the pudding into small cups or ramekins (or a pie crust? try it out!)
serve immediately or chill for about 2 hours until set nicely
put a pan on medium heat and add the slivered almonds, giving them a shuffle now and again until lightly browned
add cranberries, sugar, and butter, and stir until all melted and stuck together, then take off the heat.