The five gallons of apfelwein that I have is secondary now has:
2 bourbon vanilla beans
3 ceylon cinnamon sticks
2 cloves
This stuff is amazing just a week into secondary. After aging it will be much better. If you can find ceylon cinnamon you should get it. It is a much smoother and more intricate flavor than the cassia that you can get at most stores.
Yeah, I break mine up a little for more surface area. If you add it during the ferment all the cinnamony goodness will leave the airlock. I have not tried allspice though.