The day before, grease a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Pour the biscuits into a large freezer bag. Close the bag and roll over with a cake roll until the cookies are crumbled. Melt butter. Mix with gingerbread spice and cookie crumbs. Press firmly into the mould to form a base. Chill for about 30 minutes.
Mix the bread spread and lime zest. Spread on the biscuit base. Refrigerate the mould again for about 30 minutes.
Chop nuts and cranberries into small pieces. Coarsely chop the chocolate coating and melt in a hot water bath. Mix cream cheese and icing sugar with the whisk of the mixer until creamy. Add the liquid, warm couverture and stir in with a dough scraper. Fold in nuts and cranberries. Spread the fudge mixture loosely in the mould. Cover and leave to cool overnight.
The next day, carefully remove cookie crumb fudge from the mould. Cut immediately into cubes of approx. 3 cm. Keep cold until serving. Keep refrigerated for about 1 week.