Make a simple syrup by combining 1/2 cup sugar and 1/2 cup water in a small saucepan set over medium heat. Simmer, stirring, until sugar has dissolved and syrup turns clear. Remove from the heat, and let cool.

Add cranberries to the simple syrup, stir to coat, and transfer berries to a plate using a slotted spoon. Reserve remaining simple syrup for another use.

Place remaining 1/4 cup sugar in a small bowl. Roll each cranberry in sugar until completely coated, and transfer to a clean plate to set. Thread 3 cranberries each onto 4 cocktail picks, small skewers, or toothpicks, and reserve for garnish.

Add 1/2 ounce creme de cassis and 1/2 ounce cranberry juice each to 4 Champagne flutes or coupes. Divide the Champagne among the 4 glasses, garnish each glass with a cranberry cocktail pick, and serve.