Reduce apple cider in a saucepan over medium-low heat until it measures 1/4 cup. Set aside to cool completely.

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

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

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla extract until combined.

Gradually mix in the dry ingredients, alternating with the cooled reduced apple cider, beginning and ending with flour mixture. Mix until just combined.

Drop batter by 1.5-tablespoon scoops onto prepared sheets, 2 inches apart. Bake for 10-12 minutes until set. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.

For filling, beat softened butter until smooth. Gradually beat in powdered sugar, then vanilla and salt. Add cream until fluffy and spreadable.

Once cookies are cool, pipe or spread filling onto the flat side of half the cookies. Top with remaining cookies to form sandwiches.