Add pom juice, cinnamon, cloves, rosemary, lemon, & sugar to a saucepan and bring to boil. Once boiled turn on low/medium and simmer until sauce has reduced by half and has become more syrup-like. This will take 30-45 mins.
Remove from heat, strain, and store in glass container in fridge. (Best if made the day before serving drinks. This can last in fridge for weeks)
Add 1 T of chilled syrup to each champagne flute.
Add 1 T of chilled pineapple juice.
Add champagne and top with 3 frozen cranberries