In a large mixing glass with a spout, pour in apple cider. Sprinkle gelatine over the liquid and let it sit for 5 minutes to bloom. Then pour in near boiling water and whisk to combine. Add Everclear, cinnamon and salted caramel sauce and stir. Pour into cored apple halves or molds and let sit refrigerated for 6 hours or overnight.
To remove jellies from semi-spherical molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot.
To serve from apple halves, slowly slice apple into desired thickness. Caramel Apple Jellies can be refrigerated for up to 3 days in an airtight container.