Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

In a small saucepan, reduce the apple cider over medium-high heat until you have about ¼ cup left. Allow it to cool.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg). Set aside.

In a stand mixer (or large mixing bowl), cream the softened butter and dark brown sugar on high speed until fluffy.

Add in the eggs, apple butter, and cooled apple cider reduction. Mix until just combined.

Gradually add half the dry ingredients and mix until no dry spots remain. Add in the rest and ensure a smooth batter is formed.

Using a large cookie scoop, dollop the dough onto prepared baking sheets.

Bake for 10-14 minutes, until puffy and the tops spring back when pressed. Brush with melted salted butter and sprinkle with the cinnamon-sugar mixture. Set aside.

For the filling, cream the softened unsalted butter and light brown sugar until smooth and creamy.

Gradually mix in powdered sugar and vanilla.

Add heavy cream and mix on high for one minute until fluffy.

Fill a piping bag with the frosting, pipe a generous amount onto half the cookies, and sandwich with the other halves.