Prepare Apple Cider Reduction: In a medium saucepan, pour in 2 cups of apple cider. Bring it to a gentle simmer over medium heat, stirring occasionally, and allow it to reduce down to just 2 tablespoons. This should take about 15-20 minutes. Once reduced, remove it from the heat and let it cool completely.

Make Cheesecake Filling: In a mixing bowl, combine 8 ounces of cold cream cheese with 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract. Beat until fluffy and smooth, about 2-3 minutes. Scoop out 12 small balls and freeze until firm, around 30 minutes.

Mix Dry Ingredients: In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of allspice.

Cream Butter and Sugars: Using a mixer, beat together 1/2 cup of softened unsalted butter, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar until light and fluffy, about 3-4 minutes.

Incorporate Wet Ingredients: Add apple cider reduction, 2 egg yolks, and 1 teaspoon of vanilla extract to the creamed mixture. Mix on low speed until just combined.

Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just incorporated. Cover the dough and chill in the refrigerator for 15-20 minutes.

Form Cookies: Preheat oven to 350°F (175°C). Scoop out portions of dough (about 1.5 tablespoons), flatten them, place a frozen cheesecake ball in the center, and enclose the dough around it. Roll into a smooth ball.

Bake: Place cookies on a parchment-lined baking sheet and bake for 11-12 minutes. Cookies should be lightly golden around the edges but soft in the center. Let cool before transferring to wire racks.

Add Spiced Sugar: While cookies are warm, brush them with melted butter and sprinkle with spiced sugar for extra flavor.