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

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

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

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

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

Gradually add half of the dry ingredients and mix until there are no dry bits remaining. Add the rest and mix well.

Scoop equal portions of dough onto the prepared baking sheets.

Bake for 10-14 minutes, until puffed and springy. Brush with melted butter and sprinkle with cinnamon sugar mixture immediately after removing from the oven.

Let cakes cool completely.

Cream together the softened unsalted butter and light brown sugar until smooth.

Gradually mix in powdered sugar and vanilla on low speed.

Finally, add heavy cream and mix on high for one minute.

Pipe the filling onto half of the cooled cakes and top with the remaining cakes.