Hi Mo - there is a cider forum here on HBT, where you might enjoy poking around. http://www.homebrewtalk.com/f32/
Cider is different than beer, in that the yeast will always eat through all the available sugars, so the cider will go to dry, as you know. But that also impacts the issue of whether the cider is sparkling or still, and if sparkling, will you be using force carbonation or bottle conditioning.
If you want to do a semi-sweet sparkling cider in the bottle, I'd suggest you look at two places. First, www.makinghardcider.com
is a great resource for new cider makers. She gives great instructions for backsweetening with xylitol and also adding some natural apple flavoring.
A second option is to use a stove-top pasteurizing method, to stop the fermentation in your bottles when they are at the right level of carbonation and dry/sweet. There is a sticky in the cider forum about this at http://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/
and you can read a brief explanation of how I make a light semi-dry sparkling cider at http://www.singingboysbrewing.com/Apple-Cider.html
If you are doing a still cider, then its much easier. I recently made a nice pomegranate apple cider, still, semi-dry and corked in wine bottles. I used a backsweetening method - let the cider ferment dry, stop the yeast with additives, and backsweeten with 100% pomegranate juice.
You can see more about it at http://www.singingboysbrewing.com/Pomegranate-Apple-Cider.html