Cider sits in primary until it is dry, generally. With a sweet brew and a fast yeast like Nottingham this can take about 2.5 weeks, but I've had it take 2 months for similar results.
When it's dry, you rack it to secondary. If the cider is pretty close to how you want it, then as little as 3 weeks will do. If it's too edgy, go ahead and ferment it for a few months. A year seems to be about the longest you want to go, and generally you won't need that. Some folks rack to a tertiary jug or beyond (top up the mix with juice or distilled water as needed).
When the tone is right, bottle. A lot of people add flavors at this time, vanilla, cinnamon, and juice concentrate being popular. Add any sugar to back sweeten. If you want a still cider you can chemically arrest the yeast or pasteurize it at this time. Time to carbonate in bottles is around 5 days, or up to 2 weeks with a very dry or cold cider. When bottles open with a satisfying pop and hiss, fridge them or pasteurize.
In most cases cider benefits from extensive bottle conditioning. Your cider will get continually better as it sits in your fridge, usually reaching peak awesomeness in a month or so.
NOW, prepare for a barrage of TOTALLY DIFFERENT experiences .