Preheat oven to 400F and line a baking sheet with parchment paper. In a small mixing bowl, combine the pumpkin pie spice, sugar, dark sugar, and Ocean Spray® Cranberry Juice Cocktail. Cover and set aside. In a medium mixing bowl, knead the diced Ocean Spray® Craisins® Dried Cranberries gently into the pizza dough. Cover bowl with a kitchen towel and let rest for 5 minutes. On a lightly floured surface, divide the dough into six equal portions and let it rest for 5 minutes. Roll each portion into a rope about 24 inches long. Loop each rope into a pretzel shape by bringing the two ends together, creating a balloon shape. Twist the two ends together and bring them through the balloon-shape to create the traditional pretzel shape In a medium bowl, whisk together the water and baking soda (the baking soda will not fully dissolve). Dunk each pretzel into the water, then hold them above the water to let the excess water drip off. Place them on a prepared baking sheet. Brush each pretzel with the beaten egg, and top generously with the pumpkin pie and sugar mixture. Bake about 20 minutes until deep golden brown. Optional/Chef’s Tip: Thicker dough (4 ropes instead of 6) or a stouter pretzel shape will give a better platform for adding the pumpkin spice crunch. Using coarser cut sugar or pearl sugar will give a stronger crunch. Store in an airtight container and reheat for a couple minutes if prefer to enjoy warm. Enjoy with our Sweet Cream Cheese Cranberry Dessert Dip.