Tip: Some people prefer to leave the skins of the apples on to cook their sauce. I prefer the traditional way as I don't like the combination of skin and sauce together. I feel it detracts from it but you can experiment and see what is best for you.
Confession: I am a bit of a cinnamon fiend so will double the quantity of cinnamon used (or even more sometimes). I'd recommend you don't do that until you have created the sauce at least once and then tweak it to your own preferences. More or less spice, or more or less sweet.