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Add cranberry juice, sugar, cranberries, orange peel, cardamom, and cinnamon to a saucepan. Simmer gently for 20 minutes without letting it boil hard.
Juice your orange. Add gelatin to the juice and bloom for 5-10 minutes.
Muddle the cooked cranberries, strain, and return liquid to the pot.
Add gelatin mixture and heat until just boiling so it fully dissolves.
Remove from heat. Add Angostura bitters, rum, and citrus vodka.
Pour into a lightly oiled 15 oz can, cover, and chill overnight.
Unmold by flipping can onto plate, piercing bottom of can, and releasing. If stubborn, dip in warm water for 5-10 seconds.