Pour 2 tbsp of cold water in a small bowl. Sprinkle the gelatin over the cold water. Let it sit for 5 to 10 minutes, until the mixture blooms and thickens up.
Meanwhile gently heat another 2 tbsp of water in the microwave.
Pour the hot water over the gelatin mixture.
Before serving, top with the cookies, the sugared cranberry, some rosemary sprigs, anise stars, and a dusting of cinnamon and nutmeg, if desired.
Pie plate: if using a 9 or 8” pie plate, you may have leftover eggnog filling. Pour it in a container and place it in the fridge as eat with a spoon as pudding, or as a panna cotta.
Gingerbread crust: roll out the leftover dough and cut shapes out of it to make cookies to decorate the top of the pie. Baking time for the cookies will depend on how large you cut them and how thick they are. I used Sallys Baking Addiction royal icing to decorate some of my cookies.
Gelatin: the gelatin might take a little longer to bloom in the eggnog than if you sprinkled it over water.
Cranberries: the sugared cranberries can be made up to 3 days ahead, keep them in the fridge.