Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, and cloves.

In another bowl, cream the butter and sugars until light and fluffy.

Add the eggs, applesauce, and cider one at a time, mixing well after each addition.

Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

Chill the batter in the refrigerator for at least 30 minutes.

Scoop spoonfuls of dough onto a parchment-lined baking sheet, spaced apart.

Bake for 10-12 minutes until the tops spring back slightly.

Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack.

Beat the softened butter in a bowl until creamy.

Gradually add the powdered sugar, and then mix in the spices and apple cider.

Adjust the consistency with more cider or sugar if needed.

Once cookies are completely cool, spread a generous amount of spiced buttercream filling on one cookie and sandwich with another.