Add ¼ cup beer, 1 cup sugar and 2 tablespoons butter to a pot over high heat. Stir until the butter has melted and the sugar is dissolved. Bring to a boil for 4 minutes or until dark amber. Do not stir after the sugar starts to boil, but you can swirl the pan if hot spots start to appear.
Remove from heat, add the baking soda and 2 tablespoons beer. Stir until well combined. Add the pecans and cranberries, stir until well coated.
Spread evenly onto a baking sheet that has been sprayed with cooking spray or lined with parchment paper.
Bake for 15 minutes. Remove from oven, sprinkle with salt. Allow to cool before braking apart. (Can be made 3 days in advance. Cool and then store in an airtight container in a cool place).
Turn oven heat up to 350F.
Peel the apples, cut in half lengthwise, and scoop out the core with a melon baller.
Place the apples, cut side up, a baking sheet that has been sprayed with cooking spray or lined with parchment paper.
Sprinkle each apple with about 2 teaspoons brown sugar, place 1 tablespoon of butter on top of each apple.
Bake for 15-18 minutes or until apples are fork tender.
Remove from oven, add to a serving plate.
In a bowl add the mascarpone and powdered sugar. Beat on high with a hand mixer until well combined. While the mixer is running slowly add the remaining 2 tablespoons beer, beating until well combined.
Add the mascarpone to the center of the apples, sprinkle with the pecan and cranberry pieces. Serve immediately.
Notes
*Granny Smith apples hold their shape better than other apples, some varieties will turn to mush when baked so be careful of the variety you choose.