In a medium saucepan bring the water, sugar, and cranberries to a boil over medium- high heat.
Turn down to a simmer and cook for 10 minutes. Stir in raspberries and pineapple, smashing a bit with a spoon or potato masher to break up the berries.
Cool sauce to room temperature on the counter or the freezer for 30 minutes if you are in a hurry.
In the bowl of a stand mixer whip up cream cheese until no lumps remain. Add the fruit mixture and beat on low until just combined.
Garnish as desired with fresh raspberries and cranberries. Serve with crackers such as Ritz.