Personally, I don't like cranberry that much, and I find that in ciders and country wines, it's far too tart. Also the brown sugar can lend some molassas-like flavors, which might not be desireable.
Have you taken gravity readings? If so, let us know what they are. If you haven't, when you mix the hard cider and the regular cider, make sure you do it in a carboy with an airlock. It's probable that fermentation will start again. I suggest cinnamon sticks for flavoring, but I would put them in a little fine mesh bag so you can pull them out when the flavor gets to where you want it, otherwise it'll just keep getting more and more cinnamon-like.