First, it won't be good for a few months, so don't judge the taste 100% when it's fermented. That said if it's too dry for you, you can kill it with Potassium Sorbate and Campden (both essentials in winemaking,) wait 24hrs and add as much sugar as you like. Alternatively you can use a tabletop aspartame sweetener, it won't ferment - but only use it for light sweetening, if you wanna go from dry to sweet then you will notice the chemical taste.
Only other thing to keep in mind is if you do choose to kill it, carbonation through sugar will be impossible for both.
If you keg your cider you can kill it with potassium sorbate and campden, again, and force carbonate with co2. Otherwise, my favourite method of sweetening is to pour appleade into the glass. Underappreciated way to sweeten imo!