Preheat the oven to 350° F Tart Shells: 1. Grind the ginger snap cookies to crumbs. 2. Combine the crumbs with 2 teaspoons of the cinnamon and butter in a large bowl. 3. Cover the bottom and sides of eight 3 1/2 inch tartlet pans. Bake for 10 minutes. Cool completely. Cranberry Topping: 1. Bring 2 cups of sugar and 1/2 water to a boil over a high heat. 2. Add the cranberries and cook until they begin to soften. 3. Remove cranberries and set aside. (The syrup may be reserved for another use.) Filling: 1. Fill a large bowl with ice water and set aside. 2. Whip the cream until soft peaks form. 3. Place the milk in a small bowl. Sprinkle the gelatin over it and set aside. 4. Combine the pumpkin puree, remaining sugar, brandy, remaining cinnamon, nutmeg, cloves, and egg yolks in a large saucepan. 5. Cook over a medium heat until the mixture begins to bubble. 6. Stir in the milk, cook for 1 minute. 7. Transfer the mixture to a bowl and pace in the ice bath. Stir until cool, about 10 minutes. 8. Fold in the whipped cream until mixed. Assemble tartlets: 1. Fill the prepared shells and smooth the tops. 2. Chill for 6 hours or overnight. 3. Top each tartlet with a spoonful of cranberries. Serve cold. *Notes: -Cranberries may be substituted for raspberries -Muffin tins serve as an acceptable substitute for tart pans -Brandy or Cognac optional