• Preheat oven to 450 F (425 convection).
• Pat game hens dry. Stuff 2 cinnamon sticks, 3 cloves garlic, half the orange slices, and half the onion wedges into the cavity. You may need to push them around a bit. Repeat for the other hen. Brush with melted butter, and season with salt and pepper. Truss the hens by tying the wings and legs with kitchen twine.
• Place in hot oven. After 15 minutes, reduce heat to 350 F (350 convection). Baste with pan juices and brush with glaze every 8-10 minutes until internal temperature reaches 160 degrees (165 may give you a dry hen). Tent with foil and a towel until ready to plate them.
• While game hens roast, make the glaze. Heat the olive oil in a small saucepan over medium-high heat. Add the onion, and saute until the onion is transparent but not browning.
• Add the ground cumin and garlic. Saute an additional 1-2 minutes. Add the pomegranate juice, Mexican oregano, pomegranate molasses, orange juice and zest, cinnamon sticks, and chipotle in adobo.
• Bring to a boil, and reduce to a simmer. Simmer 10-15 minutes until slightly reduced (by about 25%).
• Strain, and return the strained sauce to the pan. Make a slurry of cornstarch and broth/water. Add to the sauce. Bring to a boil to fully activate the cornstarch.
• When the sauce is finished, brush the hens after basting with pan juices - ever 8-10 minutes until ready.

To Serve

• Untie the hens, remove aromatics (if desired). Pour the sauce over the hens, and garnish with chopped cilantro, pomegranate arils, and fresh orange slices as desired.