I would save the honey for the batch you want to let age, it drags out the fermentation.
For something ready in 4 weeks or so, you really need to use an ale yeast and keep the added sugar low if at all to keep it from getting a rather hot taste that can take a while to mellow out.
In short, read Cville's sticky for cider!
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.