Just because you don't see action in the airlock, it doesn't mean it isn't fermenting. Not all buckets are airtight, and even a slight leak will keep the airlock from being busy. Pitching cold is no big deal, some brewers/cider makers/wine makers, do it intentionally, myself being one. Freezing yeast doesn't kill it, and because your cider wasn't boiling hot when you pitched your yeast. Your yeast is most likely fine. Apple juice doesn't contain a lot of the nutrients that wort contains, so your speed of fermentation will likely be slower. I added 1/8 tsp of Fermaid-K to a 1 gallon batch of 1.060 cider, and in 7 days the hydro test said 1.004. In the past when making cider and I didn't add nutrient, fermentation took 2 weeks as I remember. I suggest you wait it out, and I am sure you will have hard cider when you are finished. We were all new once, so don't beat your self up thinking you have done something wrong; according to your post you did not. Please ignore the grammar Nazi, it appears he needs a life.