Preparation

• Crush 26 cookies into fine crumbs; place in medium bowl. Add butter, 1 tsp. ginger and 1/2 tsp. cinnamon; mix well.  Press onto bottom and up side of 9-inch tart pan.  Refrigerate until ready to use.  
• Microwave half-and-half in medium microwavable bowl on HIGH 2 min.  Add chocolate; let stand 2 min.  Stir until chocolate is completely melted and mixture is well blended.  Add remaining ginger and cinnamon; mix well.  Cool 20 min.
• Beat heavy whipping cream in medium bowl with mixer on high speed 1 min. or until soft peaks form.  Fold whipped cream into chocolate mixture.  Spoon into crust.
• Refrigerate 4 hours or until firm.
• Meanwhile, lightly moisten cranberries and rosemary with water; roll, in small batches, in sugar until each piece is evenly coated with sugar.  Gently shake off excess sugar, then place on sheet of wax paper. Let stand until dry.
• Decorate tart with cranberries, rosemary and remaining cookies to resemble a wreath or other holiday design before serving.