With the cinnamon in the cider I made several different batches and soaking in a neutral spirit is not necessary. Cinnamon is an irritant and will not support nasties. I used a large quantity in a cider early in the process and it killed my yeast leaving me with a very sweet finished product. Good enough for a BOS but a learning experience anyway. Another way I have used is to take a growler and fill it with cinnamon and top it up with finished cider. Then add back for packaging. This adds no extra alcohol or other components not intended to the cider.