Add the cranberries, brown sugar, water, cinnamon sticks, star anise, fennel seeds, lemon zest, lemon juice, and a pinch of salt to a 2qt saucepan over medium-high heat. Bring to a boil. Stir well and boil for 3 minutes. Reduce the heat to low and simmer for about 10 minutes or so, stirring occasionally, until the mixture is jam-like. Turn off the heat and let cool.
Heat a large skillet over medium heat. Add enough olive oil to generously coat the bottom. Once hot, work in batches to toast the bread, about 1 minute per side, adding more olive oil as needed. Watch the heat and adjust if needed. Transfer the bread to a sheet pan and season with a pinch of salt.
Combine the ricotta cheese, honey, sage, and 1 tablespoon of olive oil in a mixing bowl. Whisk until smooth. Season with salt and freshly cracked black pepper to taste.
Spread the ricotta onto the toast. Dollop the cranberry jam and arrange the prosciutto over top. Finish with a drizzle of olive oil, more black pepper, and a pinch of lemon zest.