In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the molasses. Combine the flour, cinnamon, baking soda, ginger, cloves and allspice; add to the creamed mixture alternately with buttermilk.
Fill 16 greased or paper-lined muffin cups half full; spoon about 1-1/2 teaspoons cranberry-raspberry sauce over each. Top with remaining batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.