Southern-style Tiramisu

1. In a medium bowl, beat together with an electric mixer the cream cheese, cinnamon and 1/4 cup powdered sugar. Once incorporated, slowly add the heavy cream while beating continuously. Once the mixture has the appearance of a thickened whipped cream, set aside.
2. Using a mandoline, thinly slice the apple until you reach the core. You only need about 6 slices per trifle dish. Alternatively, you could grate the apple; 1/4 cup of grated apple for each trifle dish would suffice.
3. In a shallow bowl, stir together the apple cider and apple pie moonshine. Have ready the lady fingers.
4. In the bottom of each trifle dish, sprinkle 2 tablespoons of grated apple or 3 thin apple slices. Sprinkle lemon juice and the extra powdered sugar on top of each apple layer. Next, dip each lady finger, one at a time in the apple cider mixture—do a quick dip, no more than 2 seconds per side. After dipping, slice the cookies in half to fit on the sides of the trifle dish. (You may ignore this step if you’re using other serving dishes.) Line each edge of the trifle dish with the lady fingers.
5. Scoop 1/4 of the cinnamon cream in the middle of each trifle dish. Top with another 2 tablespoons of grated apple or 3 apple slices.
6. Cover and let set in fridge for at least 5 hours before serving.