In a medium saucepan, pour 5 cups of fresh apple cider. Simmer over medium-high heat, stirring occasionally, until the cider reduces to about 1/2 cup, which takes approximately 30-45 minutes. Allow it to cool to room temperature.

In a separate saucepan, combine 1/2 cup unsalted butter and 1 cup granulated sugar over medium heat until melted. Stir in 1 cup heavy cream, cooking until the mixture thickens, about 5-7 minutes. Remove from heat and incorporate the cooled apple cider reduction and a pinch of flaky sea salt.

In a large mixing bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Add in 2 room-temperature eggs and 1 teaspoon of vanilla extract, mixing well. Gently fold in the cooled apple cider.

In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and your choice of ground spices. Combine with the wet ingredients and chill the dough for 30 minutes.

Preheat your oven to 350°F (175°C). Use a cookie scoop to portion out the dough, rolling each portion into balls. Roll the balls in a mixture of cinnamon and sugar. Place them on parchment-lined baking sheets, spacing them 2 inches apart.

Bake the cookies for 11-13 minutes, or until the edges are set and the centers still appear slightly soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Brush cooled cookies lightly with reserved apple butter-cider mixture and drizzle each cookie with prepared caramel sauce, finishing with a sprinkle of flaky sea salt.