Dip the rim of the champagne flutes in a bowl filled with apple cider. Then dip the flutes in another bowl filled with red sanding sugar. Twist the glass around a few times until the rim is fully coated.
Fill the flutes about a quarter full with apple cider, then fill to the top with champagne, taking care to stop just short of the sugar rim to keep the rim intact.
Add a slice of honeycrisp apple to the edge of each flute by cutting a small slice into the center of the apple slice then sliding it onto the rim. Lay a cinnamon stick across the top to be dropped into the glass upon drinking for a little extra holiday flavor!
