Add apple cider to a small saucepan. Bring to a low boil over medium-high heat and cook, whisking occasionally, until reduced by two-thirds. Cook until reduce to a little less than ¼ cup. This should take 20-25 minutes.

Reduce heat to medium low and add butter. Cook until butter has completely melted. Pour mixture into a large heat proof mixing bowl. Allow butter mixture to cool for 10 minutes then add sugars, molasses, and vanilla. Whisk well to combine.

Add oats, flour, baking soda, salt, and spices. Use a rubber spatula or wooden spoon to combine until a soft dough forms. Cover bowl with plastic wrap and refrigerate dough for at least 1 hour.

Preheat oven to 350°F. Use a 1.5 cookie scoop to portion out dough on to a lined baking sheet, about four to a sheet. These cookies will spread quite a bit, but that's what creates a soft and chewy texture. Bake for 10 minutes until golden brown and crisp on the edges. Immediately after removing from the oven, take a large cup and tighten the edges in to form a more even circle.

Cool cookies for 10 minutes on the baking sheet before transferring to a wire cooling rack. Allow cookies to completely cool.

While cookies are cooling, prepare the frosting. In a large mixing bowl, use a handheld mixer to cream together the cream cheese, butter, vanilla extract, salt, and spices until light and fluffy, about 2 minutes. Add the powdered sugar 1 cup at a time, mixing each time until combined. If the filling seems a bit thin, you can add a touch more powdered sugar to thicken. It should spread easily but not melt off the sides of the cookie.

Flip over half of the cooled cookies and use an offset spatula or spoon to spread the filling on top of the flipped cookies. Press the remaining cookies on top to make sandwiches. Refrigerate the cookies in an airtight container for up to 5 days. Enjoy!