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Preheat oven to 350°F. Grease a 9x13 baking pan (or extra large cast iron skillet) set aside.
Core and slice apples into 8 even slices (16 slices total) and then peel the skin off the apples.
Sprinkle cinnamon (about 1 tablespoon) on top of all of the apples. Then roll one apple slice and a few cranberries inside of each crescent roll piece. Place in prepared pan, in two rows, leaving a little room between each dumpling.
Then in a small pot bring the butter, remaining 1 tablespoon cinnamon, granulated sugar and brown sugar to a boil. Once boiling, evenly pour over the crescent rolls. Finally pour the apple cider around just the edges of the pan.
Bake for 40 to 45 minutes, until bubbling and the dumplings are browned on top.
Serve hot with vanilla ice cream and pour the extra sauce form the pan on top!