Make and Bake the Pie Crust:
In a bowl, whisk together the flour, confectioners’ sugar, salt, and baking powder. Cut in the chilled shortening and cold butter until crumbly. Drizzle in the orange juice and ice water, mixing until the dough comes together. Form into a disk, wrap, and refrigerate for 30 minutes. Roll out the dough to fit a 9-inch pie plate. Crimp the edges, prick the bottom with a fork, line with parchment and pie weights, and bake at 400°F (200°C) for 20 minutes. Remove the weights and bake for another 10 minutes until golden. Let cool completely.

Make the Fudge Layer:
Place the chocolate chips in a heat-safe bowl. Heat the heavy cream until it just simmers, then pour it over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. Pour the ganache into the cooled pie crust and refrigerate for at least 2 hours, until firm.

Create the Cranberry Topping:
In a saucepan, combine the cranberries, granulated sugar, and ¾ cup of cranberry juice. Bring to a boil, then simmer for 10-15 minutes until the cranberries have burst and the mixture has thickened.

Add the Gelatin and Finish:
While the cranberries simmer, sprinkle the gelatin over the remaining ¼ cup of cold cranberry juice and let it “bloom” for 5 minutes. Remove the hot cranberry sauce from the heat and stir in the bloomed gelatin until dissolved. Let the topping cool slightly, then pour it over the firm fudge layer. Refrigerate for at least another 2 hours, until the cranberry layer is set.