Heat oven to 275*
Grease baking pan, 13 x 9 x 2 ".
Beat egg whites and cream or tartar in large mixer bowl on medium speed until foamy.
On high speed, beat in 1 1/2 cups of sugar one tablespoon at a time; beat until stiff and glossy about 7 minutes. Do not under beat.
Spread in pan.
Bake 1 hour. DO NOT OPEN DOOR !!!!!!!
TURN OFF OVEN AND LEAVE IN THE OVEN WITH THE DOOR SHUT FOR 12 HOURS. I taped the door shut when I put it in to bake.
After 12 hours make second layer:
Beat softened cream cheese and vanilla until smooth. Fold in Cool Whip and marshmallows. Gently spread over meringue layer and refrigerate at least 6 hours.
Mix orange peel, orange juice, 1/2 cup water and the sugar in 2 quart saucepan.
Heat to boiling; boil 5 minutes. Stir in cranberries. Heat to boiling; boil rapidly 5 minutes.
Mix 2 Tbsp. water and cornstarch; stir into cranberry mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
Just before serving warm completely the jubilee mixture in shallow fry pan.
Take to table, pour brandy over the jubilee and light with long lighter.
While it is burning, sprinkle with a little ground cinnamon in the flames to make it sparkle.
Spoon over meringue servings.