Mug
Break cinnamon into pieces. Crack peppercorns and coriander seeds. Toast cinnamon sticks, peppercorns, coriander seeds, and cloves in large saucepan over medium heat, shaking occasionally until fragrant, 1-3 mins. Add cider, orange zest and sugar. Bring to simmer and cook until flavors meld, around 30 mins. Use wide shallow spoon to skim foam off top. Line fine mesh strainer with coffee filter over large bowl. Strain mixture and discard solids. Return cider mixture to pan. Stir in brandy. Serve in warm mugs. Garnish with orange slice and cinnamon stick. Note: mulled cider can be refrigerated for up to one week. Bring to brief simmer before serving.