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

Cream together 1 cup of softened unsalted butter and 1 cup of granulated (or brown) sugar until light and fluffy.

Incorporate 2 room temperature eggs one at a time, then mix in 1 cup of fresh apple cider.

Whisk together 2 cups of flour, 2 teaspoons of baking powder, 2 teaspoons of cinnamon, and ½ teaspoon of nutmeg in a separate bowl.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.

Bake for 10-12 minutes until puffed and lightly golden around the edges, then cool on wire racks for 10 minutes.

Prepare the frosting by beating together 8 ounces of softened cream cheese, 2 cups of sifted powdered sugar, and 1 teaspoon of vanilla extract.

Spread cream cheese frosting on the flat side of each cake pie to assemble.

Optional: Roll edges in a mixture of sugar and cinnamon for a crunchy finish.