MAKE CRUST
Combine chocolate graham crumbs and melted butter in a bowl until well blended
Press firmly into 9 inch pie plate bottom and sides. Freeze while preparing filling
MAKE CRANBERRY CREAM FILLING
Dissove jello in the boiling water, stirring until its all dissoved. Add dryed cranberries and stir. Chill in refrigerator until just cold but not setting up about 20 minutes
Beat cream cheese until smooth
Beat in cold jello cranberry mixture until smooth
Fold chopped chocolate into cranberry mixture
Beat heavy cream until soft peaks, add confectioner's sugar and vanilla and beat until cream holds its shape
Fold whipped cream into cranberry mixture gently in 3 additions until a uniform color
Pile filling into prepared crust and refrigerate until set, at least 6 hours or overnight
Decorate pie with whipped cream, colored sugars , dryed cranberries and cocoa poder before serving
