In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, toss the spinach with the toasted almonds and cranberries. In a medium bowl, whisk the sesame seeds, poppy seeds, sugar, onion, paprika, white vinegar, cider vinegar and vegetable oil. Toss with spinach just before serving.