In a medium saucepan, combine cranberries, sugar, water, orange zest, and juice over medium heat. Cook until cranberries burst, about 10 minutes.

Press the mixture through a sieve, stirring in vanilla as it cools.

For the cranberry layer, sprinkle gelatin over cold water and let sit for 5 minutes. Then heat gently until dissolved and mix into the cooled cranberry puree. Let sit until room temperature.

Whip ¾ cup of cold heavy cream in a chilled bowl until soft peaks form. Gently fold in the cranberry mixture and add food coloring if desired.

Bloom another packet of gelatin in cold water and dissolve over gentle heat.

In another bowl, whip the remaining cold heavy cream with powdered sugar and vanilla until soft peaks form. Stir in the dissolved gelatin.

Spoon or pipe the vanilla mousse into dessert glasses, followed by the cranberry mousse on top. Chill in the fridge for at least 2 hours.

Before serving, top with sugared cranberries and fresh mint leaves if desired.