All of the above is good advice. For the first time around, my recommendation would be to just make a "straight" fully fermented cider using something like S04 or D47 yeasts.
My reasoning is for you to understand just what the base product is and how it comes about before confusing the issue by adding cinnamon sticks, fruit, following a "monkey-see, monkey-do" recipe, etc. So, following are the "short-short" basics
Your store-bought juice will probably be made of eating apples and have a specific gravity close to 1.050 because in addition to water it will have around 110g/L sugar and 20g/L of flavour compounds like acids, tannins, esters etc. It will possibly be a bit low in acid and have a high pH, so be a bit "flabby" (i.e. unexciting) when fully fermented as cider, but this can be corrected somewhat by adding appropriate acid (malic, lemon or lime juice, etc), and tannin. Normally, when fully fermented, the cider will have no residual sugar, be dry and tart, so may need a little sweetening according to your taste.
You mention low ABV cider. It is the sugar that produces alcohol so SG1.050 juice has the potential for 6.5% ABV (as a rough guide Original SG minus Final SG X 130 = ABV%). So, lowering the sugar concentration will get you part of the way there (I understand that up to 15% dilution is O.K.). An alternative is to stop fermentation above SG1.000 which will leave some sugar not converted into alcohol, CO2, etc. You may see commercial ciders at 4.5% ABV and I imagine that this results from lowering the OG to 1.045 by dilution, then pasteurising to stop fermentation at 1.010.
Store-bought juice can be low in YAN (yeast assimilable nitrogen) which is a nutrient needed by the yeast, so nutrients like DAP or Fermaid are sometimes added as insurance against incomplete fermentation. Mind you, incomplete fermentation isn't necessarily a bad thing as yeasts like S04 can run out of nutrients and stop fermenting above SG1.000 leaving some residual unfermented sugar and lower ABV.
Having got these basics into your head, you are then able to explore whatever path you like... adding other flavours, sweetening and pasteurising, carbonating, maturing, etc.
Enjoy the cider adventure!