Using mulling spices in hard cider

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Newsman

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I know there's been a billion threads on this, but there are a couple questions that I don't see a consensus on -- when and how to use them. i.e. is it best to use them whole or make a tincture. When is the best time to add spice, before fermentation or after? I think it seems like most folks lean towards AFTER fermentation / in secondary, but that still leaves tincture versus whole spices?

A friend of mine makes a DELICIOUS "cider" using fresh cider, adding vodka, PGA, etc and mulling spices. Tastes almost like mulled cider, but packs a huge punch! :D

I want to try and make something very similar with fermented cider.
 
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