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In a saucepan, combine apple juice, sugar, and 1/8 teaspoon cinnamon. Cook and stir until sugar dissolves. Add cranberries. Bring to boiling; reduce the heat and cool for 3 to 4 minutes or until berries pop. Remove from heat. Stir in applesauce. Cover and chill 30 minutes.
In a 1-1/2 quart clear serving bowl, arrange the kiwi slices around bottom, pressing slices flat to stick to dish. Continue arranging in a pattern up sides of bowl.
Spoon the chilled cranberry mixture over the kiwi fruit slices in the bottom of the bowl. Top with pineapple chunks, mandarin orange sections, and strawberries. Spread yogurt over the top of fruit mixture. Sprinkle the parfait with the remaining 1/8 teaspoon of cinnamon and 1/8 teaspoon of nutmeg. Cover and chill for 2 to 4 hours.
To serve, gently fold yogurt into the fruit. Spoon into parfait glasses, sprinkle top with additional nutmeg, and serve.
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