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

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

In another bowl, cream the butter and brown sugar until light and fluffy.

Add the egg and apple cider to the creamed mixture, mixing until fully combined.

Gradually add the dry ingredients to the wet ingredients, mixing gently.

Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Once cooled, spread caramel sauce on the flat side of one cookie and top with another cookie to create a sandwich.

Serve immediately or refrigerate until ready to serve.