Unfortunately, you're too vague on your process to give much helpful advice, but I'm going to try anyway
Depending on how much sorbate you used you may have killed the yeast (unlikely thought.) How long did you active ferment before adding sorbate?
If they do carb, like rycove said, you have a tremendous chance of having bottle bombs, which are simple no fun, very dangerous, and a mess to clean up.
My advice is to open one and pour it into a 16-20 oz soda bottle and use that to measure the level of carbonation. When it is nicely carb you will be able to put firm pressure on it and it will give only slightly...just like when it's full of soda. This way you can tell if they are carbonating up and then if it becomes hard as a rock, you have to cold crash all the cider immediately or open the bottles.
The only way I have found to have sweet, carbonated cider in bottles is to back sweeten with sugar and then measure carbonation with soda bottle and then pasteurize to kill the yeast based on the sticky by pappers
in the cider forum.