Set a small saucepot over medium heat. Pour in the cranberries, pomegranate juice, and sugar. Add 1/2 teaspoon salt and stir well. Bring to a boil. Then lower the heat and simmer for 8-10 minutes, until thick.
Meanwhile, set out a medium mixing bowl. Add the softened cream cheese, chopped scallions, 3 tablespoons of chopped jalapeno, lemon zest, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Smash and mix well.
Taste the cream cheese dip. Add more chopped jalapeno if desired, as well as salt and pepper.
Remove the cranberry sauce from the heat. Let it cool and thicken.
Place the cream cheese dip in a serving bowl and arrange crackers around the bowl. Once the cranberry topping is cool, pour it over the cream cheese dip. (The cranberry sauce can still be warm to the touch when you pour it over the cream cheese dip. Just not hot!)
Sprinkle extra scallions over the top if desired. Serve at room temperature.
Make Ahead: You can make this Cranberry Dip up to 2 days in advance, placing the cranberry sauce directly over the cream cheese. Cover and refrigerate.You can also make it up to 5 days ahead. However, you will need to keep the two components separate in the refrigerator, until ready to serve.