Pour 1 ½ cups apple cider into a small saucepan. Simmer over medium heat until reduced to ¾ cup, 15-20 minutes. Let 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 the softened butter and brown sugar until light and fluffy, 2-3 minutes. Beat in the egg and vanilla extract until combined.

With mixer on low, add the dry ingredients in three parts, alternating with the cooled reduced apple cider in two parts, beginning and ending with the dry ingredients. Mix until just combined.

Drop 1.5-tablespoon portions of dough onto baking sheets, 2 inches apart. Flatten tops slightly. Bake for 12-15 minutes until set and lightly golden at the edges. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.

For the filling, beat the softened butter until smooth. Gradually add sifted powdered sugar, then vanilla and 1 tbsp cream. Beat for 2-3 minutes until fluffy, adding more cream as needed for a spreadable consistency.

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