Preheat oven to 375°F (190°C). Combine graham crackers, white sugar, butter, and cinnamon, then press into 9-inch pie plate. Bake for 7-10 minutes until golden, then cool for 1 hour.

In a saucepan, combine cranberries, granulated sugar, pomegranate juice, orange zest, a pinch of salt, and cinnamon stick. Boil, then simmer for 12-16 minutes until thickened. Strain and cool.

In a saucepan, add cold water and sprinkle gelatin. Bloom for 10 minutes, then dissolve over low heat.

Whip chilled heavy cream on high until firm peaks form, about 3-5 minutes.

Combine gelatin with cooled cranberry compote, then fold in whipped cream gently.

Pour mousse mixture into the cooled crust and refrigerate for at least 4 hours.

Before serving, whip heavy cream with powdered sugar until soft peaks form, top pie with whipped cream and garnish.