Preheat your oven to 350 degrees F. Line two large baking sheets with parchment paper and set them aside.

In a small saucepan, reduce the apple cider over medium-high heat until it measures about ¼ cup. Set aside to cool or refrigerate.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set this dry mix aside.

In a stand mixer with a paddle attachment, cream the softened butter and brown sugar on high speed until light and fluffy.

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

Gradually incorporate half of the dry ingredients, mixing until no dry spots remain. Then add the rest and mix again until fully combined, scraping the bowl as needed.

Use a large cookie scoop to drop even amounts of dough onto the prepared baking sheets.

Bake for 10-14 minutes, until the cookies are puffy and spring back when pressed lightly.

Once out of the oven, brush the tops with melted butter and sprinkle with a cinnamon sugar mixture. Allow the cookies to cool.

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

Gradually add the powdered sugar and vanilla, mixing on low until it combines. Add the heavy cream and mix on high for one minute until fluffy.

Transfer the filling into a piping bag. Pipe a generous amount onto half of the cooled cakes and sandwich them with the other halves.