Heat the oven to 350. Mix the crushed cookies and melted butter in a bowl. Dump this into an 8- or 9- inch tart pan and press into the bottom and up the sides. Bake in oven for 10 minutes. Cool it on the counter while you make the tart.

Keep the oven at 350. Line a baking sheet with foil and butter or lightly spray the bottom. Put the bag of cranberries on the baking sheet and cover with the cup of sugar. Toss a bit to coat. Roast in the oven about 10 minutes, then toss again. Continue roasting another 10 minutes or so, until the cranberries have given off some of their liquid and the sugar is melted. It will look syrupy - that's what you're after. Cool them on the counter to room temp, while you make the ganache.

Bring the cream to a simmer (not a full boil) in a saucepan over medium heat. Chop your chocolate and place in a glass bowl. You want a fine chop so it all melts quickly. Pour the simmered cream over the chocolate and let it sit a few minutes to melt. Stir together with a spoon or spatula until it all comes together and looks like a shiny, silky super thick fudge sauce. Pour the ganache into the cooled crust and put in fridge until it is firm.

Pile your cooled roasted cranberries on top and get ready to impress the hell out of your guests.