Preheat your oven to 350°F (175°C).

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

In a large mixing bowl, beat the softened unsalted butter and brown sugar until fluffy and light (about 3-5 minutes).

Mix in the large eggs, apple cider, and vanilla extract until combined and smooth.

Gradually fold in the dry ingredients to the wet mixture until just combined.

Use a cookie scoop or tablespoon to drop rounded balls of dough onto a lined baking sheet.

Bake for 12-15 minutes, or until the edges are golden brown.

In a saucepan, melt the remaining unsalted butter. Stir in brown sugar and heavy cream, bringing to a gentle boil for 3-5 minutes, until thickened.

Once your cookies have cooled, spread a generous dollop of caramel filling on the bottom of one cookie and sandwich it with another.