Arrange apple and lemon wedges around bottom and sides of a gelatin mold or Bundt pan. In a pitcher, combine 1/2 cup pomegranate juice and 2 1/2 cups water; pour half the mixture into the mold and freeze about 3 hours to keep fruit in place. Add remaining juice mixture. Freeze until solid, about 3 hours more. In a saucepan, combine 1/2 cup cider, the cinnamon stick, allspice and cloves; simmer 5 minutes. Strain into a pitcher. Add remaining 1 cup cider, 1 1/2 cups pomegranate juice and the sparkling water, cover and refrigerate. To serve, dip bottom of ice mold in warm water, invert and place in a punch bowl, round side up. Pour cold cider punch into the bowl.