Prepare the caramel mold. Line an 8×8 baking dish with parchment so that excess paper hangs over the edges. Spray the parchment and the sides of the pan with nonstick spray.

Boil the apple cider in a saucepan over high heat until it is reduced to a thick syrup, at about a ½ cup in volume, stirring occasionally. This will take approximately 30 minutes.

Once the apple cider has reduced, remove from heat and stir in the butter, brown and white sugars and heavy cream. Return the saucepan to medium-high heat and let it boil for 5 minutes. Remove from heat and quickly add in the salt and cinnamon, stir to evenly distribute.

Immediately pour the caramel into the prepared baking dish. Knock the pan against the counter a few times to help air bubbles work their way out.

Let the caramel set for at least two hours or (ideally) overnight.

Once the caramels have cooled to room temperature, you can cut them into squares and store at room temperature, covered in an airtight container.