Preheat oven to 350ºF. Grease a 12-cup muffin tin. Using an electric mixer, beat butter, brown sugar and sugar in a medium mixing bowl until light and fluffy. Add molasses and eggs; mix well. Stir baking soda into the buttermilk; set aside. Combine flour, cinnamon, ginger, cloves and allspice in another mixing bowl. Add flour mixture and buttermilk alternately to the butter mixture; mix well after each addition. Fill each muffin cup halfway with batter. Spoon about 1 teaspoon of cranberry sauce into each muffin cup. Top with remaining batter. Bake for 25 minutes or until golden brown and firm to the touch. Remove from pan; cool on a wire rack. Makes 1 dozen muffins.