Tie allspices, cloves and cinnamon in a cheesecloth bag. Place spice bag, lemon slices and water in a Dutch oven and bring to a boil. Cover, reduce heat and simmer for 10 minutes. Remove from heat. Add tea bags, cover and steep 5 minutes. Discard tea bags, spice bag and lemon slices. Add apple cider and cranberry juice to spiced tea and heat thoroughly. Serve hot. Yield 1 1/2 quarts.