Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt.

In a large mixing bowl, cream the unsalted butter with brown sugar until light and fluffy.

Add the eggs, apple cider, and vanilla extract to the creamed mixture until fully combined.

Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Scoop out rounded balls of dough onto the baking sheet, leaving space between each.

Bake for 12-15 minutes until edges are lightly golden. Let cool for 5 minutes before transferring to a wire rack.

Prepare the caramel filling by melting butter, stirring in brown sugar and heavy cream, then boil until thickened. Add vanilla extract.

Once cookies are cooled, spread caramel filling on one cookie and top with another, creating sandwiches.