Dissolve cherry gelatin powder in boiling water in a large bowl, stirring until completely dissolved.

Add cranberry sauce and mix well.

Stir in the cold water.

Pour 1 1/2 cups of the gelatin mixture into a mold or bowl coated with cooking spray.

Refrigerate for 40 minutes, or until slightly set but not firm. The jelly mixture should stick to a finger when touched.

In the remaining gelatin mixture, stir in cinnamon and clove.

Refrigerate this spiced mixture for 35 minutes, or until slightly thickened to the consistency of unbeaten egg whites.

Whisk in the whipped topping until well blended.

Pour the whipped topping mixture over the slightly set jelly mixture in the bowl-mold.

Refrigerate for 4 hours, or until firm.

Unmold to serve.