1 pkg. black cherry flavored gelatin
3/4 c. hot water
1 can cranberry sauce, whole
1/4 c. gingerale

Dissolve gelatin in hot water. Stir in whole cranberry sauce; add gingerale. Stir until well mixed. Rinse a 1 1/2-pint mold with cold water. Pour in cranberry mixture; chill until firm. Unmold on lettuce leaves. Top with sour cream dusted with ground cinnamon.