Make the syrup: Pour orange and pomegranate juices into a medium size sauce pan, and heat on high, ~ 4 minutes, until boiling. Reduce heat to medium, to allow a gentle boil, and cook until juices are reduced and slightly thickened, ~20 minutes. {You may make the syrup ahead of time, or begin making the waffle batter while heating the juice mixture.} Reduce heat to low, and stir in coconut oil, spices, and salt. Bring heat back up to medium to continue cooking, allowing syrup to continue thickening, ~5 minutes more. Remove pan from heat, and allow to cool for 5 or more minutes before serving.

Make the waffles: Heat waffle iron. Combine the flour, sugar, baking powder, cinnamon, and salt in a mixing bowl. Stir with a fork to combine ingredients well. Add eggs, milk, butter, and vanilla to dry ingredients, and stir well with a fork or whisk until ingredients are well combined. Pour batter into hot waffle iron, and cook according to manufacturers instructions.