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Make crust: Preheat oven to 350°F. Pulse walnuts in a food processor until finely chopped, 12 to 15 times. Add flour and salt, and pulse to combine, 5 to 6 times. Beat butter and confectioners’ sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat in vanilla. Beat in dry ingredients just until combined. Press on bottom of a 9-by-13-inch pan. Bake until brown, 28 to 30 minutes. Cool on a wire rack.
Make topping: Wrap cloves, allspice, and cinnamon in a small piece of cheesecloth and tie with twine to seal. Sprinkle gelatin over ½ cup cool water in a bowl. Cook cranberries, granulated sugar, jelly, Campari, and spice sachet in a medium saucepan over medium-low heat, stirring occasionally, until cranberries are soft, 15 to 20 minutes; cool slightly. Discard sachet and transfer cranberry mixture to a blender. Blend just until no whole cranberries remain, about 30 seconds. Add gelatin mixture and blend until combined, about 5 seconds. Immediately pour over crust.
Chill 12 hours or up to 1 day. Slice into 16 bars and top with whipped cream and candied cranberries, if desired.