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

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