Combine the cider, ancho chile strips, and cranberry juice cocktail in a large bowl and let sit for 30 minutes. Transfer to a large saucepan, add the cloves, cinamon stick, and habanero chile and bring to a boil.
Reduce the heat and simmer, uncovered, for 10 minutes.
Remove from the heat, strain, and pour into mugs. Sprinkle some ground nutmeg or allspice over each mug.