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

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

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

Incorporate the large eggs, fresh apple cider, and vanilla extract into the butter-sugar mixture until smooth.

Gradually fold the dry mixture into the wet mixture until just combined. Do not overmix.

Using a cookie scoop, drop dough onto prepared baking sheets, spacing them 2 inches apart.

Bake for 12-15 minutes until the edges are lightly golden and the centers are soft.

In a saucepan over medium heat, melt additional butter. Stir in brown sugar and heavy cream, bringing to a boil for 3-5 minutes until slightly thickened. Remove from heat and add vanilla extract.

Allow cookies to cool, then spread caramel filling between two cookies to create a whoopie pie.