Line the ring mold with the cashews and set aside.

Slice the ginger.

In a deep, heavy bottom pot, put the sugar, water, orange rind, and ginger.

Bring to a simmer, and simmer, uncovered for about 5 minutes to allow the orange rind to soften.

Add the cranberries, and lower the heat.

Let them cook, stirring occasionally until they have mostly all popped.

Use a hand blender to puree the mixture.

Remove the pan from the heat.

Carefully start spooning the mixture over the cashews until they are all covered, then put in the rest of the mixture, using a spatula to spread it all evenly.

Let it sit on the counter for about a half an hour, then put in the refrigerator to firm, at least three hours.

In a stand mixer, put the cream cheese and sugar. Mix until fluffy.

Get a large bowl, larger than your ring mold, and fill it with hot water. Have a serving plate ready.

Dip the mold in the hot water, being careful not to let the water get into the ring.

Put the plate over the ring, and turn upside down. Your ring should pop out very nicely.

Spoon the cream cheese mixture into the center of the ring, and decorate as desired.

Serve cold.