Add the apple cider, white wine, bourbon, and maple syrup to a large pitcher and whisk together to combine.
Then, add the pomegranate, apple slices, orange slices, and cinnamon stick to the pitcher. Stir together until well mixed.
Cover the pitcher with a lid or plastic wrap and let soak in the fridge for 1-3 hours or up to 24 hours. This step infuses the fruit and adds a lot of flavor to the cocktail, so don't skip it.
Right before serving add the cinnamon sugar rim to each cocktail glass.
First, add the sugar and cinnamon to a shallow bowl and mix them together. Then, take the orange wedge and run it along the rim of each cocktail glass to moisten. Dunk the cocktail glass rim into the bowl of cinnamon sugar and swirl it around until coated. Set aside for at least 2 minutes so the rim has time to harden.
Add ice to each cocktail glass and take the sangria mix out of the fridge. Then, pour it into each cocktail glass. If some of the fruit gets stuck in the pitcher, just scoop it into each glass.
Top each cocktail off with ¼ cup of sparkling water, then stir to combine. Garnish with a cinnamon stick or dried orange slices & serve!