Quick question about dry hopping, cold crashing, and clarifying

I'm brewing an American IPA at the moment. In just a few days I'm supposed to dry hop for 5 days with an ounce of Citra and Amarillo.

My usual fermentation schedule is 18 days at fermentation temperature and 3 days with cold crashing and gelatin before bottling.

My question is: Should I put in my hops on day 16 and cold crash/fine like normal? Or will that screw with my hop profile? What's the right protocol here?