For the Crust:

1. Place graham crackers in a food processor and pulse until finely crumbled. Add melted butter and cocoa powder, pulse a few times until it comes together.
2. Spoon mixture into two glass or plastic cups and set aside.

For the Filling

1. In a bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, condensed milk and blood orange juice. Pour over the crust and refrigerate, covered, for at least an hour, until set.

For the Filling

1. In a bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, powdered sugar and orange extract until peaks form.

To Assemble:

1. When ready to eat top with whipped cream and orange zest.