Welcome Will.
A few months back I started making hard cider in addition to brewing beer . My first batch used Walmart's house brand 100% apple juice with Vitamin C (ascorbic acid). If you use juice, make sure it doesn't have any other additives. The batch turned out so good that I have been using bottled apple juice ever since. I have added fruit flavoring purchased at my LHBS a couple of times with good results as well. I add the flavoring to taste after kegging. If you will be bottling it would be added to the cider after fermentation.
I use the juice straight out of the bottles and add 1/2 tsp Diammonium Phosphate and 1/2 tsp Fermaid K after pitching yeast. So far I have been using dry white wine or champagne yeasts . They produce a very dry cider which my wife and I prefer. If you like sweeter cider you can use an ale yeast instead. Many recommend Fermentis S-04.
I keg everything, so can't really give you much advice on priming and bottling. A Google search for cider making will yield a bunch of results.
Happy brewing,