Preheat oven to 350℉

• Mix the chopped dried cranberries, pecans, and 1 teaspoon of cinnamon in a small bowl.
  4 tablespoons dried cranberries, 4 tablespoons pecans, 1 teaspoons ground cinnamon
• Use a melon baller to remove the stem, core, and seeds from each apple. Do not cut through the bottom.
• Peel the skin from the top half of each apple. Place the apples upright in an 8-inch square baking dish.
  4 medium Honeycrisp apples
• Spoon the cranberry and pecan mixture into the apple cavities, gently packing it down.
• Spoon 1 teaspoon of honey into the center of each apple, letting it drizzle down through the filling. Sprinkle the remaining ½ teaspoon of cinnamon over the apples.
  4 teaspoons honey, ½ teaspoons ground cinnamon
• Stir the apple cider and Moscato together. Spoon some of the mixture over the apples, then pour the remainder into the bottom of the baking dish.
  1 cup apple cider, ¼ cup Moscato
• Bake uncovered for about 1 hour and 15 minutes. After the first 30 minutes, carefully spoon the pan juices over the apples. Continue baking, basting the apples a few more times with the pan juices.
• Insert a thin knife into the thickest part of an apple. The knife should slide in easily with no resistance. If the apple still feels firm, continue baking and check again after 5 to 10 minutes.
• Transfer the baked apples to a serving dish. Carefully pour the pan juices into a small saucepan and add the butter.
  1 teaspoon butter
• Simmer over low heat for about 10 minutes, stirring occasionally, until the sauce has reduced slightly and lightly thickened.
• Spoon the warm cider sauce over the apples and serve.