Couple of things you need to remember about yeasts and ciders...
1- the sugar profile is diferent in apple juice compared to beer. Apple juice is all simple sugars. This means that any beer yeasts attenuation figure is essentially meaningless when applied to a cider. Rule of thumb - it will end up dry. Wine yeasts get a closer result to their published figures because the sugar profile is similar.
2- the ester profile will end up diferent because many of the precursor chemicals that the yeast uses to make the esters just aren't present in juice. Or are present at lower amounts. Or are present in higher amounts. The ester profile you get in a beer is an indication of what it will do in a cider but the actual result will be diferent. Similar, but diferent. Again wine years are closer to their performance in grape wine but there will be differences.
Generally for using beer yeaasts in cider, it will end up a lot dryer than you expect and the ester profile will be similar but very muted compared to what you expect.
Wine yeasts are usually pretty close to what you would expect.
For the record, 71b is my cider yeast of choice.