Either would work. I would probably use D47, but only if the temp could be kept around 60 degrees.
I think the flavours sound good...maybe in order to adjust the smokey flavours upwards (if desired) you could toast cubes of the ceder and add to secondary?
There is one secret ingredient that makes anything better......time.
Primary: House Cider; Carrot Wine. Anchorage Brewing Dregs Cider
Secondary: Rhubarb Wine, House Cider
Tertiary (or higher):
Drinking: House Cider, Cherry Cyser, Belgian Walnut Graff, Rhubarb Wine