1. Lightly coat a 1-cup mold or Bundt pan with nonstick vegetable oil spray using a pastry brush. In a small mixing bowl, stir the gelatin with ½ cup warm water using a whisk and let it sit for 10 minutes.
2. Set aside 3 Tbsp. of cranberries for serving in a small bowl. In a large saucepan, combine the cardamom pods, bay leaves, salt, cranberry juice, 1½ cups sugar, and the remaining cranberries. Bring the mixture to a boil over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. Continue cooking for 20–30 minutes, stirring often and reducing heat as needed to avoid scorching, until the cranberries burst and the juices become syrupy. Remove from heat and pick out the cardamom pods and bay leaves using tongs. Stir in the gelatin mixture with a silicone spatula until fully dissolved.
3. Slowly pour the cranberry mixture into the prepared mold using a ladle. Place the mold in the refrigerator and chill until completely set, at least 1 hour.
4. To serve, dip the mold in a bowl of warm water and hold for 30 seconds. Remove the mold and place a platter upside down over the top. Invert the jelly onto the platter.
5. Just before serving, toss the orange zest, remaining 3 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small mixing bowl using a silicone spatula to coat. Scatter the mixture over the jelly using a spoon.