I don't know whether or not gelatin affects compaction of dry hops, but I do know that a few days of cold-crashing will cause most of the hops to drop to the bottom and remain there while you rack to a keg or bottling bucket (or both, in your case).
With that said, I also wanted to add a comment about using gelatin and dry hops with IPAs. Literature I've read suggests that in addition to precipitating proteins, gelatin can also strip volatile hop oils from your beer, so I follow a protocol that separates the two steps to maximize the benefit of dry hopping. Here's my protocol for brewing an IPA:
- Ferment in primary (6 gallon glass or plastic carboy) for 3 weeks.
- Move fermenter into fridge and cold crash for 1 day.
- Add gelatin solution, wait 3-4 more days.
- Rack beer to 5 gallon glass carboy and leave out of fridge to allow it to warm up. Add dry hops at this time and wait 7-10 more days with beer at room temperature.
- Move fermenter into fridge and cold crash again, for 2-3 days, but NO GELATIN this time.
- Rack cold beer to keg, begin carbonating.
This gets me very clear beer, because by the time I rack it to secondary, it's already been cold-crashed and gelatined. The hops will add a little bit more haze, but that's fine in an IPA, and this method ensures I'm not stripping out any hop aroma with gelatin. It adds a few days to the schedule, but in my opinion, it's worth it to get very clear beer while preserving maximum dry hop aroma.