In a small bowl, sprinkle the gelatin over the water and set aside to bloom.Mix the cranberries, orange juice, honey, orange zest, nutmeg, and cinnamon in a saucepan over medium-high heat. Bring the sauce to a boil, then reduce the heat to medium and simmer until the berries begin to break open, about 20 minutes. Pour in the bloomed gelatin and whisk until dissolved.Remove from the heat and transfer to a bowl. Cool to room temperature, then cover and refrigerate for 4 hours, or until thickened. Serve chilled.