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

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

In a large bowl, cream together softened butter and brown sugar until light and fluffy.

Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.

Alternately add dry ingredients and apple cider to the wet ingredients, beginning and ending with dry. Mix until just combined.

Use a medium cookie scoop to drop rounded spoonfuls of batter onto prepared baking sheets, leaving 2 inches between each.

Bake for 8-10 minutes, or until edges are lightly golden and a toothpick comes out clean.

Let cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

For the frosting: Beat softened butter until smooth and creamy. Gradually add brown sugar and heavy cream, beating until light and fluffy. Stir in vanilla extract.

Once cake rounds are cool, pair similar-sized ones. Spread or pipe frosting onto the flat side of one cake round and top with its matching round.

Optional: Drizzle with melted caramel sauce.