Add cranberries, honey, water, cumin seeds (or coriander), and cinnamon sticks to a small saucepan and place over medium heat.
Cook, stirring occasionally, for 8-10 minutes, or until the honey (agave) is melted and the spices are intensely fragrant.
Remove from heat and transfer to a large glass or another non-reactive bowl.
(If you are making mocktails, here is where you need to change what you are doing. I suggest splitting the batch in half or making a double batch and then splitting in half so you can make both cocktails and mocktails, it just makes it easier and you will easily go through 6 glasses of this!)
Add cranberry juice, orange wedges, and vodka, if using. (if you have split this into 2 batches then add the Vodka, Rum, or Gin to your alcohol-driven cocktails and don't add it to the other batch).
Either way, you do need to refrigerate for several hours to overnight. (I say 24 hours but overnight is plenty)
You may get a little messy with the next step, but after you are done, you can taste your fingers, lol, did I say that? Make sure to wash your hands thoroughly for proper sanitation methods before moving on!
Once thoroughly chilled, remove from the refrigerator and firmly squeeze each orange wedge into the bowl to capture the juice before discarding.
Strain the mixture with a fine-mesh strainer and discard the solids.
To serve, fill serving glasses with ice and add enough of the seasoned cranberry juice mixture to fill each glass about 1/3 full.
Note: for a stronger drink, use less ice, but for a less intense flavor, add more ice.
Top off each glass with sparkling water and stir to combine.
Taste and sweeten with additional honey (agave) if desired.
Garnish with cinnamon sticks and/or rosemary skewers and serve immediately.