Combine the cider, caramel sauce, cranberries, apricots, cinnamon sticks, and cloves in a slow cooker. Stir well, then heat on low for 2 hours. Stir in more caramel sauce if desired.
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Brush the pastry with water and immediately sprinkle with the cinnamon sugar. Cut into 1-inch strips, then cut each strip in half. Twist the strips and place on the prepared sheet.
Bake until golden brown, about 15 minutes. Cool completely and serve with the apple cider for dipping.