Preheat the oven to 350°F. Line two large baking sheets with parchment paper.

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

In a medium bowl, combine flour, baking powder, baking soda, salt, and spices. Whisk together and set aside.

In a stand mixer, cream the softened butter and dark brown sugar until light and fluffy.

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

Gradually add half of the dry mixture, mixing until no dry spots remain, then add the rest and mix until well combined.

Using a large cookie scoop, place equal portions of dough onto the prepared sheets.

Bake for 10-14 minutes until puffy and they bounce back when gently pressed.

After removing from the oven, brush the tops with melted butter and sprinkle with cinnamon sugar. Let them cool.

To make the filling, cream the unsalted butter and light brown sugar until smooth.

Incorporate powdered sugar and vanilla, mixing on low, then add heavy cream and increase speed for 1 minute.

Use a piping bag to pipe filling onto half of the cakes and top with the remaining cakes.