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1. For spice bag, cut a double thickness of 100-percent-cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in the center of the cloth. Bring the corners together and tie closed with clean kitchen string. In a 3-1/2- or 4-quart slow cooker combine spice bag, cranberry juice, and brown sugar.
2. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 to 1-1/2 hours.
3. Remove the spice bag and discard. If using low-heat setting, turn slow cooker to high-heat setting. Stir wine into punch. Cover and cook for 30 minutes more. Serve immediately or keep warm, covered, on low-heat setting for up to 2 hours. Ladle punch into heatproof cups. If desired, garnish with cranberries and/or additional stick cinnamon. Makes 14 (4-ounce) servings.