In a medium saucepan, heat oil over medium heat. Cook and stir almonds in the oil until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Use your own discretion with the dressing. I only used about half.