In a small bowl, dissolve the gelatin in 3/4 cup boiling water. In another bowl, combine the can of cranberry sauce with the remaining cup of boiling water, add the gelatin mixture and Srirachi Chili Sauce. Coat a 9×13 in dish with non-stick cooking spray, pour in the cranberry mixture; refrigerate until firm, about 1 hour. Meanwhile, in a large bowl, beat cream cheese until smooth, use another bowl to beat whipping cream until stiff peaks form. Add 1/2 cup of the whipped cream into the cream cheese until smooth, then add the remaining whipped cream. Spread over gelatin mixture, sprinkle with walnuts. Refrigerate for at least 2-1/2 hours.