Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper for easy cleanup.

In a medium bowl, whisk together the flour, baking soda, ground cinnamon, nutmeg, and salt.

In a large mixing bowl, cream together the softened butter and brown sugar on medium speed for 3-5 minutes until light and fluffy.

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

Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed just until combined to avoid overmixing.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the baking sheets, spaced about 2 inches apart.

Bake for 12-15 minutes until edges are golden and centers are soft. Allow to cool on the sheets for a few minutes before transferring to a wire rack.

In a saucepan over medium heat, melt the butter for the caramel filling. Stir in the brown sugar and heavy cream, bringing to a gentle boil.

Continue stirring for about 3-5 minutes until the caramel thickens slightly.

Once cooled, sandwich the caramel filling between two cookies.