Line a small tray with parchment paper and place eight small dollops of thick cranberry sauce on it. Freeze until firm, about 1-2 hours.

Sprinkle gelatin over two tablespoons of cold water and let bloom for five minutes.

Heat half a cup of heavy cream until steaming but not boiling. Stir in bloomed gelatin until it dissolves completely.

Pour the warm cream over eight ounces of finely chopped white chocolate. Let sit for two minutes, then stir until smooth. Allow to cool until lukewarm.

Whip the remaining one cup of cold heavy cream until soft peaks form. Gently fold into the cooled chocolate mixture.

Fill the silicone dome molds halfway with the mousse mixture. Insert one frozen cranberry filling into each mold, then cover completely with the remaining mousse.

Freeze the filled molds for at least four hours until solid.

Sprinkle glaze gelatin over two tablespoons of cold water and allow to bloom for five minutes.

In a saucepan, combine granulated sugar, light corn syrup, and one quarter cup of water. Heat until sugar dissolves and mixture simmers, about 5 minutes.

Remove from heat and stir in bloomed gelatin followed by sweetened condensed milk until fully combined.

Pour the hot mixture over six ounces of finely chopped white chocolate, stir until glaze is smooth and shiny, then let cool to approximately 90°F.

Carefully unmold the frozen mousse domes and place them on a wire rack over a lined baking tray.

Evenly pour the glaze over each frozen dome, then transfer each dome onto a round shortbread cookie. Refrigerate for 30 minutes.

Top each mousse dome with a swirl of whipped cream, sprinkle with red and green Christmas sprinkles, and finish with a fresh cranberry and a sprig of rosemary.