Suggestions for spicing a sweet apple wine?

A few months back I made some apple wine that turned out very sweet and, unlike my other apple wines, retained a good apple flavor. I'd like to think it's because I used Simply Apple juice and a sweet mead yeast.

I only made 1 gallon of this stuff and already drank a bottle of it, the rest is still sitting in the 1 gallon carboy. I want to make the remaining stuff into an apple pie wine. I'm thinking a tea spoon of ginger, nutmeg, and allspice (all powdered) and a stick of cinnamon.

Sound ok? As for the cinnamon, do I just leave it until it develops the cinnamon flavor I'm looking for? Very inexperienced with spices :\

I added 4 sticks to a 5gal batch of hard cider i made once... the cinnamon was almost overpowering. There's a lot of kick in one stick.