I agree with Saramc
that if you want something quick, mulling is probably your best option. But, making a real spiced wine, and any good wine, takes time. I suggest you make more wine now and set your sights to drinking properly aged wines a year to two years hence when they will be really good.
Making spiced wine by adding spices during fermentation is easy to do and works very well. There's no magic formula, just use what tastes good to you. It's so much like cooking, you can follow a recipe, or you can be more creative and follow your taste buds.
I've made many spiced wines with apple cider, cranberries, peaches and apricots. Spices like cinnamon, allspice, clove, ginger, and cardamom pair beautifully with fruit wines. A little bit of spice goes a long way. For instance, I made a spiced apple starting with apples pressed to 7 gal. of cider, added 9.5 lbs. sugar, 5 tsp acid blend, 6 tsp yeast nutrient. In a small nylon strainer bag I used 3 cinnamon sticks, 2 large slices of fresh ginger, 1 teaspoon whole cloves, and 5 green cardamom pods. On the 2nd racking at 2 months I thought the fresh ginger overpowered the wine so I removed the spices. In taking out the spice bag I accidentally squeezed more ginger into the wine, oops.
I back sweetened it with white grape juice concentrate and bottled it a year later. It took another 6 months for it to mellow out but man is is good, everyone likes it.
Here are a couple other examples:
A spiced cranberry apple with 7 gal. cider, 6 lbs. fresh cranberries, with 5 cinnamon sticks, 2 tsp. allspice, 1 tsp. cloves. Cranberries add acidity, flavor, and a beautiful orange color.
A spiced peach port with 25 lbs. peaches, 1 lb. each of craisins and raisins, 7 cinnamon sticks, 2 tsp. allspice, 1 tsp. cloves, 1 tsp. cardamom.
Here are a few of my apple cider based wines, four with fresh whole cranberries, two with the lightly pressed fermented skins from Cabernet Sauvignon and Syrah grapes, both of which were oaked. These are in 10 gal. and 12 gal. buckets.