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

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

In a large mixing bowl, cream together unsalted butter and brown sugar until light and fluffy.

Add eggs, apple cider, and vanilla extract to the creamed mixture and mix until just combined.

Gradually add dry ingredients to the wet ingredients and stir until smooth.

Drop rounded balls of dough onto the prepared baking sheets, spaced 2 inches apart.

Bake for 12 to 15 minutes until golden on edges and centers are soft.

For the caramel filling, melt butter in a saucepan, stir in brown sugar and cream, boil for 3 to 5 minutes until thickened.

Stir in vanilla extract, then cool before using.

Spread caramel on the flat side of one cookie and top with another cookie to create a sandwich.