Combine pomegranate 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.
Remove from the grill and serve 2 quail per person.
