Cinnamon cider

Hello all. I'm new to making cider. I've done three batches now using partially fermented non pasteurized fresh pressed cider. So far so good. I used champagne yeast before placement in a carboy. Also a product I can't think of the name of for clearing. And brown sugar. First batch came out really dry any advice for a newbie?
I tried adding lactose to the last batch before bottling but haven't sampled yet. Thanks.

Oh yeah. I also added a few cinnamon sticks to try something different.

I use cinnamon all the time. Apples and cinnamon go hand in hand pretty much around my apartment.