Preheat oven to 375°F (190°C). Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a bowl. Press mixture into a 9-inch pie plate and bake for 7-10 minutes until golden. Cool for 1 hour.

In a saucepan, cook cranberries, sugar, pomegranate juice, orange zest, salt, and cinnamon over medium heat until cranberries burst, about 12-16 minutes. Strain and let cool.

In a small saucepan, combine cold water and gelatin powder. Let sit for 10 minutes, then heat gently until dissolved. Cool slightly before mixing with cranberry mixture.

Whip heavy cream in a mixer until firm peaks form. Refrigerate until needed.

Fold gelatin mixture into cranberry compote, then gently fold in whipped cream. Pour into the cooled crust and smooth the top.

Cover pie with plastic wrap and chill in refrigerator for at least 4 hours, preferably overnight.

Whip remaining heavy cream with powdered sugar and spread over mousse before serving. Cut into wedges and garnish with berries or mint.