Pour the apple cider into a large pot or a saucier. Add the cinnamon sticks and allspice and bring to a boil over high heat. Once the cider comes to a good boil, lower the heat to medium or medium-low, whatever gives you a low boil/high simmer.

Cook down the cider for 1 1/2 hours, checking occasionally. Once you get to the 1 1/2 hour mark, check it more frequently and look for the solids to start collecting on the bottom of the pot. Lower the heat and let it continue reducing until you have about 3/4 cup of reduced cider syrup. (When you lower the heat, take out the cream cheese so it's nice and soft when you are ready to use it.)

If the syrup reduced a little too much and is overthickened, whisk in some more cider until it loosens up.

Strain the cider syrup through fine mesh sieve to get the allspice berries and cinnamon sticks.

Put the cream cheese in a large bowl and whip it up on high before adding the cider syrup. Pour in the cider and the sugar and whip the mixture until it is well blended.

Scoop the dip into a bowl and enjoy!