Line an 8x8" square pan with parchment paper leaving an overhang paper on the sides for easy removal. Spray nonstick spray over the parchment paper

In a large saucepan, pour the cider and boil on medium heat until the cider reduces to 1/2 or 1/3 cup. This takes about 20-25 minutes (watch it closely because the cider can burn)

After the cider is reduced, add the butter, corn syrup, heavy cream and sugar. Cook this mixture over medium-high heat.

Insert a candy thermometer and cook until the caramels reach 248-250 Degrees F. About 20-25 minutes

Immediately remove from heat and add the cinnamon and salt. Mix

Pour into the square pan and leave it on the counter to set. About 4-6 hours

Remove from mold and cut into caramels

Place the caramels on a sheet pan lined with parchment paper and place in the fridge for a minimum of 30 minutes to harden

Place all but 1/3 cup of the chopped chocolate in a bowl

Add the butter

Melt in the microwave by heating 30 seconds, then giving it a stir and heat for 30 more seconds. Repeat this step until all the chocolate has been melted

When chocolate is melted, add the remaining 1/3 cup of chocolate and mix until all the chocolate has been completely melted and the mixture is smooth and shiny

Dip caramels into the chocolate using a fork. Tap the fork on the edge of the bowl to shake off the excess chocolate

Place dipped caramels into a lined sheet pan and sprinkle with coarse sea salt

Let the chocolate set and enjoy!