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

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.

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

Gradually add the dry mixture to the wet mixture, mixing until just combined. The dough should be soft and slightly sticky.

Drop rounded balls of dough onto the baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes until edges are golden.

Cool the cookies on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.

For the filling, beat the softened butter until creamy, then gradually add powdered sugar until smooth. Mix in vanilla and heavy cream.

Spread the filling on the flat side of one cookie and sandwich it with another cookie. Repeat until all cookies are filled.