Slice the persimmon into thin circles, then cut the circles in half. De-seed a pomegranate to get your 1/2 cup of arils. Add the fruit, including the cranberries, to a punch bowl or pitcher.
Add the pomegranate juice, crème de cassis, and moscato.
I suggest chilling the sangria for at least a few hours (if not overnight) before serving, but it will still taste good if you drink it right away. You may add a bit of soda water to each glass prior to serving if desired.
If you don't have crème de cassis or don't want to buy it, you could substitute it with a different fruit liqueur such as Cointreau (if you want an orange flavor, for example), or raspberry flavored Chambord.