Mini Leftover Cranberry Sauce Pies

Prepare a muffin tin with cooking spray. In a bowl, whisk together the almond flour, tapioca starch, cassava flour, 2 Tbsp coconut sugar, sea salt, and baking powder. Cut the cold dairy-free butter into chunks and add it to the flour mixture, coating the butter in flour. Add in 1 1/2 tsp apple cider vinegar and 1 Tbsp of cold water to start, adding more water as needed (up to 4 Tbsp total) to form a cohesive dough. Roll out the dough and cut it into circles, ensuring they are larger than the baking cups in the muffin tin. Push each dough circle into a muffin tin cup. Use extra dough to create edges for each pie crust, using your fingers to create a crimped edge. Fill each crust with 2-3 Tbsp of the leftover cranberry sauce and top with 4-5 extra whole cranberries and a sprinkling of coconut sugar. Bake for 18-20 minutes until the edges are just brown and the filling is bubbling. Let cool completely before topping with orange zest and a scoop of ice cream.