With a paring knife or vegetable peeler remove the peels from tangerines in strips; set aside. Wrap fruit in plastic wrap; chill until needed. For spice bag, cut an 8-inch square from a double thickness of 100-percent-cotton cheesecloth. Place tangerine peel, the 4 cinnamon sticks, the ginger, cloves, and cardamom pods in the center of cheesecloth. Bring up corners of the cheesecloth; tie bag closed with clean 100-percent-cotton string.
In a 6-quart slow cooker combine spice bag, Merlot, port, sugar, vodka, figs, and cranberries.
Cover and cook on low-heat setting for 5 to 6 hours. Discard spice bag and cinnamon sticks. Just before serving, slice tangerines; add to cooker.
To serve, ladle wine mixture into mugs. Garnish each serving with an additional cinnamon stick.