In 2-quart saucepan, heat granulated sugar, brown sugar, corn syrup and cream to full rolling boil over medium-high heat, stirring constantly with wire whisk, until sugar is dissolved. Reduce heat to medium-low to just maintain a full boil. Cook 8 to 10 minutes, stirring frequently, until mixture thickens and starts to turn a slightly darker caramel color. Remove from heat; stir in vanilla and dried cranberries. Let stand 15 minutes. Stir in cashews. Spoon mixture evenly over chocolate in pie crust. Bake at 375ºF 20 to 25 minutes or until filling is bubbly and cashews are golden brown.