Bring wine, sugar, and 1/2 cup to boil over high heat, stirring once or twice. Meanwhile, wrap juniper berries loosely in plastic wrap and crush with a rolling pin. Add to wine syrup with cinnamon sticks and let simmer 5 to 7 minutes. Pick over berries and chill, uncovered. Rinse only if necessary, just before serving. Strain infused syrup into a shallow glass baking dish, cover with plastic wrap and chill in freezer until firm and lightly crystallized, about 3 hours. You can leave it up to 12 hours in freezer. Chill glasses. Just before serving, pile berries in chilled glasses. With a fork, scrape granita into soft chunks and pile on fruit. Serve at once with cookies on side.