I've added honey to several batches, loved the results. If you add enough to end up in >50% of the fermentables being honey, it technically is no longer a cider but an apple mead or cyser. And it won't greatly extend the aging process, true, if you give it 9 months to a year it will improve, but you don't have to.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port