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

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

In another bowl, beat the butter and brown sugar until light and fluffy using an electric mixer.

Add the egg, apple cider, and vanilla extract to the butter mixture and mix until combined.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes or until the edges are lightly golden. Let cool completely.

In a small saucepan, heat the caramel sauce and heavy cream over low heat, stirring until smooth and combined.

Remove from heat and let cool slightly before using.

Take one cookie and spoon a generous amount of caramel filling on the flat side.

Top with another cookie, flat side down, to create a sandwich.

Repeat with remaining cookies and filling.

Serve immediately or store in an airtight container.