Combine apples, cinnamon and 1 cup half & half in a food processor or blender until smooth. Melt the butter, add onions and saute on low heat until translucent, about 3 minutes. Whisk in the flour and cook for 2 minutes. Whisk in the chicken stock, salt, apple puree and 1 cup half & half. Bring just to a boil and remove from heat. Stir in the cheddar until completely melted and incorporated. Serve warm.