Line the cake pan (or loaf pan) with two pieces of parchment, long enough hang over all sides of the pan. Lightly grease the parchment in the pan - either with softened butter or cooking spray.
Use a heavy bottom saucepan - In a medium saucepan, heat the apple cider and cinnamon stick (if using) over medium heat until it reduces to approximately 3 tablespoons. This may take 15 - 20 minutes.
Once the apple cider has reduced, add the brown sugar, butter, cream, and salt to the saucepan. Stir until combined. Use a candy or digital thermometer - Cook the caramel over medium heat until the sugar reaches 235F - 240F degrees.
The caramel will be hot! Carefully pour the caramel into the prepared pan. Let the caramel cool at room temperature, and once it has cooled, sprinkle the ginger on top. Transfer to the refrigerator to set even more, and until ready to serve/cut/wrap. I recommend storing the caramels in the refrigerator.
To serve/cut/wrap - gently remove the caramel from the pan using the parchment paper slings. If any caramel ran behind the parchment paper in the pan, use a knife or offset spatula to loosen it from the pan. Cut the caramels into desired shapes and sizes. Optional - wrap individual pieces in small strips of parchment or waxed paper.