Preheat your oven to 350 degrees F. and prepare two large baking sheets by lining with parchment and set aside.

In a small saucepan, add the apple cider and reduce over medium-high heat until you have about ¼ cup apple cider. Set aside to cool, or you can add to the refrigerator until you are ready to bake.

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk and set aside.

In the bowl of a stand mixer equipped with a paddle attachment or using a hand mixer, cream the butter and brown sugar on high speed until light and fluffy.

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

Add half of the dry ingredients and mix unit there are no dry spots remaining. Add the remaining and mix until well combined. Scrape the sides and bottom of the bowl if needed.

Use a large cookie scoop to scoop out equal amounts of the dough onto the prepared baking sheet.

Bake for 10-14 minutes until the cookies are puffy. Check one by carefully pressing the top and it should immediately bounce back.

Remove from the oven and brush with the melted butter. Sprinkle with the cinnamon sugar mixture and set aside.

To make the filling, cream the butter and brown sugar in a large mixing bowl until smooth and creamy.

Add the powdered sugar and vanilla and mix on low until combined.

Add the heavy whipping cream and mix on high speed for one minute.

Add the frosting to a piping bag with a large round tip. Pipe a generous amount of the filling on half of the cakes and top with the remaining.

Keep stored in an airtight container at room temperature for up to three days.