Preheat the oven to 350 degrees F.

In a small saucepan, gently heat the Armagnac over medium heat. Place the raisins and currants in a bowl and cover with the warm Armagnac. Let sit until plumped, about 10 minutes. Drain, reserving the liquid.

In a small bowl, mash the goat cheese, honey, lemon peel, and 2 teaspoons of the reserved Armagnac until smooth. Add the raisins and currants and mix until well blended. Refrigerate until slightly firm, about 20 minutes.

Using an apple corer and small melon baller, scoop out the stems, cores, and seeds from the apples, leaving the bottoms intact. Using a paring knife, peel the skin from the top inch of the apple. Stand in a baking dish.

Divide the goat cheese mixture into 4 equal portions and stuff into the apples.

In a bowl, whisk together the cider and sugar, and the remaining reserved Armagnac, (about 1/4 cup) if desired. Pour over the apples. Bake uncovered until the apples are tender, 45 to 40 minutes, basting every 10 to 15 minutes.

Remove from the oven and let sit for 5 minutes.

Place the apples on plates and spoon the pan juices over them. Sprinkle with the chopped nuts and powdered sugar and serve immediately.