1st mistake: Adding powdered cinnamon.
.. Well that was your only mistake.
If you want to get your cider off to a roaring start, I'd suggest you buy some yeast nutrient and dissolve it in some warm water (as per instructions), then pour it in. Wait 72 hours for any visible signs (such as little bubbles rising up on the inside of the carboy) before you do this! If that doesn't work, then you will probably need to shake the hell out of it (explained below).
I suspect that the cinnamon you used had preservatives through it that has somehow hindered/stopped the yeast from reproducing or it may have even killed them. If you're going to add spice to your cider you should add it in it's most natural form. For cinnamon, that's a cinnmon stick. For cloves, that's a whole clove, etc. Also, the flavours will be greatly enhanced, so usually one split stick of cinnamon is more than enough.
TL;DR version: Wat 72 hours, add nutrient, next time use cinnamon sticks.
Thought: If it doesn't ferment you could always keep an airlock on it and dump some in another batch to get a cinnamon taste.