If your cider is dry you will need to add priming sugar. If you cold crash and then bottle with some residual sweetness you do not. However you will most likely need to stovetop pasteurize unless there is just enough residual sugar to carbonate.
use exactly the same amount as for beer. 2.5 volumes CO2 is a pretty good mid level carbonation to shoot for. i wouldn't go much higher than that in regular beer bottles. use any online priming calculator such as this one: http://www.tastybrew.com/calculators/priming.html