Preheat oven to 350 degrees F.

Remove Cornish hens from package and pat dry with a paper towel. Place Cornish hens in a large roasting pan, breast side up. Using kitchen twine, tie Cornish hen legs together at the end.

Season each Cornish hen with a generous amount of salt and black pepper. Pour melted butter evenly over hens. Roast hens in preheated 350 degree F oven for 45 minutes.

Meanwhile, in a small saucepan stir together cranberries, wine, brown sugar, maple syrup, spices, ¼ teaspoon each kosher salt and black pepper, and orange juice and zest to form Spiced Red Wine Cranberry Glaze. Bring glaze mixture to a boil and then reduce heat to a simmer. Simmer uncovered for 8-10 minutes, or until sauce is thickened and cranberries begin to burst.

Remove glaze from heat and cool slightly. Transfer cranberry glaze to blender and blend until smooth. Divide cranberry glaze in half and set aside.

After Cornish hens have cooked for 45 minutes, remove Cornish hens from oven and baste with half of the cranberry glaze. Return Cornish hens to oven and roast for an additional 20-25 minutes or until the internal temperature reaches 165 degrees F when measured with a meat thermometer.

Once fully cooked, remove hens from the oven and brush with remaining glaze. Tent hens with foil and rest for 10 minutes before serving. Serve Cornish hens whole or cut in half with additional cranberry glaze.