In large bowl combine gelatin and cold water; periodically stirring for 10 minutes.

Add boiling water; stir until gelatin dissolves. Add juices, orange peel and 3/4 c. sugar.

Set bowl in ice water until mixture is syrupy, stirring occasionally.

Meanwhile, whip cream until soft peaks form. Gradually add remaining 3/4 c. sugar and beat until stiff peaks form. Don’t overbeat.

When gelatin mixture begins to thicken, fold in whipped cream and food coloring.

Lightly coat a 9-inch springform pan with cooking spray. Pour mixture into pan; chill overnight.

Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges, cherries and mint leaves in the shape of flowers.