Pour in the apple cider, cherry juice, orange juice, and water into a large slow cooker.
Add the cloves, cinnamon sticks, and star anise. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
Add the tea bags, draping the strings over the side of the slow cooker. Cover and let the tea bags steep for 15 minutes before removing them. Taste the Kinderpunsch and add sugar to taste (I suggest starting with 1 tablespoon at a time).
Keep the slow cooker on WARM until ready to serve. Ladle Kinderpunsch into heat-resistant mugs and garnish with cinnamon sticks, orange slices or star anise (all optional).