You are experiencing real cider. Point and Woodchuck are crap ciders made from concentrate. The real beverage, like yours, is dry and wine-like, even at just ~6% ABV. There are different paths you can take at this point.
A) The conventional way is either to ferment to dryness (0.992-0.994) then backsweeten with additions of sorbate and sulfite to hope to prevent exploding bottles from refermentation.
B) You could also slam with sorbate and sulfite right now to hopefully keep the final gravity closer to like 1.000, then backsweeten again later same as above.
C) You could add gelatin and keep the cider ice cold for a couple of months as I do to remove almost all the yeast and hope to halt fermentation further. If you wanted you could even add the sorbate and sulfite on top of it to really make sure. It tends to mellow out in the refrigerator. Then the yeast is so tired at the end of that that refermentation in the bottles is very unlikely even without chemical additions.
D) Let it ferment out, don't backsweeten, and treat it as though you've made a "lite" white wine! That's really what real cider is.
If you want to make Point or Woodchuck, it's not really possible although you can get close with option C above if you ferment cold around 50 F for a very long time and rack once per week, adding gelatin and crash cooling just as soon as gravity hits about 1.010 (maybe even 1.015). That's for the future -- it's too late for this batch. Next time.