Begin by pouring 2 cups of fresh apple cider into a medium saucepan. Heat over medium-high, bringing it to a gentle boil, then reduce the heat to low. Simmer for about 25-38 minutes, stirring frequently, until the cider reduces to just 2 tablespoons. Allow to cool completely.

In a mixing bowl, combine 6 oz of cold cream cheese with 3 tablespoons of granulated sugar and ½ teaspoon of vanilla. Beat the mixture on medium speed until fluffy and smooth, about 2-3 minutes. Scoop the cheesecake mixture into 16 small portions and freeze for at least 30 minutes to firm up.

Whisk together 1¾ cups of all-purpose flour, 2½ teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground allspice, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt in a separate bowl. Set this aside.

In a large mixing bowl, cream together ¾ cup of softened unsalted butter, ¾ cup of packed light brown sugar, and ¼ cup of granulated sugar until light and fluffy, about 3-5 minutes. Add in the two egg yolks, 2 teaspoons of vanilla, and cooled apple cider reduction. Mix until fully combined.

Gradually add the dry mixture into the butter and sugar mixture. Mix on low speed until just combined, then chill the dough in the refrigerator for 15-20 minutes.

Once chilled, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop portions of dough (about 1.5 tablespoons) and flatten them slightly. Place a frozen cheesecake portion in the center and create a ball around it, ensuring the filling is enclosed.

Arrange the dough balls on the prepared sheets, spacing them about 2 inches apart. Bake for 11-12 minutes or until lightly golden on the edges. Cool on baking sheets for a few minutes before transferring to wire racks.

Melt 1-2 tablespoons of salted butter and brush the tops of each cookie lightly. Mix ¼ cup of granulated sugar, ¼ teaspoon of ground cinnamon, ⅛ teaspoon of ground nutmeg, and a pinch of ground allspice in a bowl. Sprinkle this mixture over the brushed cookies.