Place the whole cloves, cinnamon sticks, and star anise in a dry skillet over medium heat for 2 to 3 minutes, stirring occasionally to toast the spices.

Pour the cranberry juice, orange juice, and pineapple juice into a large pitcher and refrigerate for at least 1 hour until very cold.

Add the toasted spices to the cold juice mixture, stir well, and refrigerate to steep for 30 to 45 minutes.

Slice the oranges, lemons, and limes into thin rounds and arrange them with fresh cranberries on a baking sheet, then freeze for at least 1 hour until solid.

Strain the juice mixture through a fine-mesh strainer into a clean pitcher, pressing gently on the spices to extract liquid, then discard the spices and add fresh lemon and lime juice.

Taste the punch base and stir in honey if desired until completely dissolved.

Fill the punch bowl with ice and let sit for a few minutes to chill, then discard the ice.

Pour the infused juice mixture into the chilled punch bowl, then gently stir in the chilled ginger ale and club soda to preserve carbonation.

Arrange the frozen citrus slices and cranberries on the surface of the punch and serve immediately with a ladle and small punch cups.