In a medium saucepan, combine cranberries, granulated sugar, water, orange zest, and orange juice. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and press the mixture through a fine mesh sieve to remove skins. Stir in vanilla extract and set aside to cool slightly.

In a small bowl, sprinkle 1 teaspoon of gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. Once bloomed, gently heat the gelatin until fully dissolved, then stir it into the slightly warm cranberry puree. Mix thoroughly and allow to cool to room temperature.

In a chilled mixing bowl, whip ¾ cup heavy cream to soft peaks. Gently fold the cooled cranberry mixture into the whipped cream until smooth and uniform. If desired, add a few drops of pink or red gel food coloring to enhance the color, mixing gently to maintain the mousse texture.

Bloom 1 teaspoon gelatin in 2 tablespoons cold water for 5 minutes, then gently heat until dissolved. In a separate chilled bowl, whip 1 cup heavy cream with powdered sugar and vanilla bean paste or extract to soft peaks. Stir in the dissolved gelatin until fully incorporated.

Spoon or pipe vanilla mousse into the bottom half of 6 to 8 small dessert glasses. Carefully layer the cranberry mousse on top using a spoon or piping bag to create clean layers. Chill the assembled cups in the refrigerator for at least 2 hours, or until fully set.

Just before serving, top each mousse cup with sugared cranberries and a fresh mint leaf for a festive finish. Serve chilled.