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

In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

In a separate bowl, beat the softened unsalted butter and brown sugar together until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition, then pour in the apple cider and vanilla extract.

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

Scoop rounded balls of dough onto the prepared baking sheet, leaving space for spreading.

Bake for 12-15 minutes or until edges are golden brown. Let cool for a few minutes before transferring to a wire rack.

Melt the unsalted butter in a saucepan, then stir in the brown sugar and heavy cream, bringing to a gentle boil for 3-5 minutes.

Remove from heat and stir in the vanilla extract.

Once cooled, spread caramel filling between cookies to assemble.