Are you set up for kegging? If so, then doing sweet sparkling cider is easy - ferment out the cider, keg, chill, backsweeten, and force carbonate. If you want to drink it from the keg, you're done (assuming you'll keep the keg chilled). If you want to bottle, then bottle from the keg and stovetop pasteurize (there's a great sticky thread on that process that I have followed with success).
I recently did a batch where I stuck it in a bourbon barrel for a month after fermentation, then kegged, backsweetened with maple syrup, carbonated, bottled and pasteurized. Came out delicious!