Heat grill to medium. 

Combine pomogranate molasses, orange juice, and cinnamon in a small bowl. 

Drizzle quail with canola oil and season with salt and pepper. 

Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred.

When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through.