Make the Cranberry Purée:
Combine cranberries, sugar, water, orange zest, and orange juice in a saucepan. Cook over medium heat for 10 minutes, until berries burst and mixture thickens. Press through a fine mesh sieve to remove skins. Stir in vanilla and cool slightly.

Bloom the Gelatin (Cranberry Layer):
Sprinkle 1 teaspoon gelatin over 2 tablespoons cold water. Let bloom 5 minutes. Gently warm until dissolved, then stir into cranberry purée. Cool to room temperature.

Make the Cranberry Mousse:
Whip ¾ cup cold heavy cream to soft peaks. Fold in cooled cranberry mixture. Add gel food coloring if desired.

Make the Vanilla Mousse:
Bloom 1 teaspoon gelatin in 2 tablespoons cold water. Warm until dissolved.
Whip 1 cup heavy cream with powdered sugar and vanilla to soft peaks, then mix in dissolved gelatin.

Assemble the Cups:
Spoon or pipe vanilla mousse into 6–8 dessert glasses. Top with cranberry mousse. Refrigerate 2 hours or until set.

Garnish & Serve:
Add sugared cranberries and fresh mint just before serving. Serve chilled.