There's a lot more to maple syrup than just the sugar. But fermenting does change the flavor of whatever you start with.
If you want it to taste like maple flavored cider, then stabilize and backsweeten.
If you want it to taste like fermented syrup and apple juice, then add it to your juice.
I think this calls for two batches.
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider