Mix sugar, cinnamon sticks and cloves with 3 cups water in a saucepan.
Bring to a boil over medium heat. Simmer for 1 minute, stirring until sugar dissolves.
Remove from heat and pour into a bowl. Stir in cranberries. Cover and refrigerate for about 8 hours.
Using an electric mixer on medium speed, beat heavy cream in a large bowl until stiff peaks form.
In a second large bowl, beat lemon curd and Neufchâtel until well combined, and then fold in whipped cream.
Transfer lemon mixture to pie crust, spread out evenly and chill for 4 hours.
Drain cranberries. (Reserve liquid as a simple syrup to add a holiday touch to cocktails.)
Place superfine sugar in a bowl, add cranberries,and gently toss to coat evenly.
Place cranberries on a baking sheet to dry, about 1 to 2 hours.
Pile cranberries onto pie, cut into slices and serve immediately, spooning any tumbling cranberries back over the top.