I'm going to go with, ginger, nutmeg, alspice, clove (just one clove maybe 2, no worries clove haters), I'll investigate this caraway seed thing, and get a bit of molassas flavor from the dark brown sugar I'm going to use.
You said you do a lot of graff? That's where you add DME to the brew right? Do you think this could benifit from some? If so what kind?
Here's Brandon O's basic graff recipe:
https://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/
I've been experimenting with it for a while now. I've used pale, amber & dark LME, 2 row, 6 row, honey malt, crystal 60, crystal 80 & crystal 120, Munich, caramunich, brown malt, biscuit, victory, acidulated malt, flaked barley, flaked oats, raisins, caraway seed, lemon zest, molasses, etc...
Not all in the same batch of course.
I like to increase the malt profile & ABV by increasing the LME/DME/Grains, I also like to add frozen apple juice concentrate (FAJC) to increase the apple flavour, acid content & ABV. Obviously some batches were better than others, but in all honesty, I've NEVER had a batch of graff that wasn't absolutely delicious.
Now as to your spices, use whole, cracked or sliced spices & put them in a hop sack. You can weigh it down with a couple of sanitized marbles if you want. Using powdered spices usually ends up making a big mess & oftentimes will ruin a batch over time. Short of filtration, you cannot remove those powdered spices, so the continue to add more & more flavour over time, until there is no more flavour left. By that time, the flavour profile is too strong. With the hop sack method, you can remove those spices when the flavour profile is just right.
Hope this info helps. Regards, GF.