Add 1/2 cup of whole milk to a large bowl and sprinkle the gelatin over the top and let sit for 5 minutes. Do not stir, let the gelatin bloom.
Pour the remainder of the whole milk into a medium saucepan and add in the heavy cream, maple syrup, and vanilla extract. Heat over medium-high heat until very hot, but not simmering.
Pour the maple syrup mixture into the gelatin and milk bowl and whisk until gelatin is dissolved. Pour mixture evenly into 6 to 8 glasses or ramekins. Cover with plastic wrap so a skin doesn't form on the top of the Panna Cotta and refrigerate for at least 6 hours to set.
Just before serving, sprinkle the top of each Panna Cotta with brown sugar and nutmeg and top with blueberries and cranberries.