Preheat oven to 375 degrees F.

For crust -

Process crackers, sugar and melted butter in a food processor into crumbs.

Press into bottom and up sides of a 9" pie pan.

Bake crust for 7-8 minutes, until set but not browned. Set aside to cool.

For filling -

Place chocolate chips and cream in a microwave safe bowl and heat for approx 90 seconds.

Stir mixture until smooth and well combined.

Pour hot filling over cooled crust.

Sprinkle with nuts.

Refrigerate pie until ganache is firm (about 1-2 hours)

For Topping -

Bring sugar, salt & cranberry juice to a boil.

Stir in dried cranberries and simmer about 5 mins.

Add fresh or frozen cranberries (mine were frozen).

Simmer for another 5-7 mins or until the berries begin to burst.

Remove cranberries from heat, and chill.

Once cranberries have chilled, spoon 1 1/2 cups cranberry sauce over the fudge/nut filling. Chill until ready to serve!