In a small saucepan, add the cranberry juice, cinnamon sticks, dark brown sugar, orange zest, nutmeg, ginger and cloves.
Over medium-high heat, bring to a boil, stirring occasionally to help dissolve the sugar. Allow to steep for 20 minutes. Strain and chill in the refrigerator.
In each Champagne flute, pour in spiced cranberry juice. Top with Champagne. Alternatively, pour the spiced cranberry juice in a pitcher, top with a bottle of Champagne and gently stir. Enjoy!