Place all ingredients from apple to water in a slow cooker. Turn on high and cook overnight. Stir occasionally. The apples should be cooked to mush when it is done.
Strain the liquid from the pulp. Remove the cinnamon sticks and save the pulp for apple butter. Pour the liquid back into the cooker set on low. Whisk in the sugar and butter.
To serve pour 1 1/2 ounces of spiced rum in a mug. Top with 6 ounces of warm apple cider, whipped cream and garnish with cinnamon. This recipe yields 1 1/2 quarts.