Reduce the Apple Cider: Pour 2 cups of apple cider into a medium saucepan and simmer until it thickens to about 2 tablespoons, about 25-38 minutes. Let it cool completely.

Prepare the Cheesecake Filling: In a bowl, combine 8 oz cream cheese, ½ cup sugar, and 1 teaspoon vanilla. Beat until fluffy, scoop out dollops on a sheet, and freeze for about 30 minutes.

Preheat Your Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.

Mix Dry Ingredients: Whisk together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt in a bowl until combined.

Cream the Butter and Sugars: Cream together butter, brown sugar, and granulated sugar until light and fluffy. Mix in egg yolks and the cooled apple cider reduction.

Combine Mixtures: Gradually add dry ingredients to the wet mixture until just combined. Chill the dough for 15-20 minutes.

Form the Cookie Dough: Use a cookie scoop to portion out dough, flatten, place a frozen cheesecake ball in center, and wrap dough around it into a ball. Freeze again briefly.

Bake the Cookies: Bake in the preheated oven for 11-12 minutes until lightly golden. Use a round cookie cutter to reshape immediately after.

Cool the Cookies: Let baked cookies cool for 15 minutes on sheets, then transfer to a rack to cool completely.

Finish with a Topping: Mix sugar and spices for topping, brush cookies with melted butter, and sprinkle the mixture on top.