Bring cider and allspice to a boil in a saucepan. Remove from heat and cover. Let stand 10 minutes. Skim foam and strain, discarding the allspice. Ladle 1/2 cup hot cider into each mug, and add 3/4 ounce bourbon or dark rum. Garnish each glass with two sugared cranberries skewered on a stir stick.