Apfelwine and spices

I am sure somebody has covered this but i can't find it. So here goes:

Just started doing hard cider. Tried several recipes at once with different jugs. 2 of them are SOOOOO dry right now. Will aging bring back the apple flavor? (this was good cider from a mill)

Also, what are any thoughts on adding things like mulling spices, cinnamon, or whatever? And would you do it during fermentation or after about a month or so?

If you want it to stay sweeter, think about adding some cranberry juice or bottlling before fermentation is finished and then stove-top pasteurizing (search for the thread). I'm still not sure on spice additions, trying ot get that down myself. Aging 4+ months really helps the flavor. I recommend Graham's cider recipe.