✓ Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper

✓ Simmer apple cider in a saucepan over medium heat until reduced by half, about 10 minutes, then cool

✓ Whisk flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt in a large bowl

✓ Beat softened butter, light brown sugar, and white sugar until pale and fluffy, about 3 minutes on medium speed

✓ Add egg yolks one at a time, mixing briefly after each addition

✓ Stir in vanilla and the cooled apple cider reduction until the batter is glossy

✓ Fold in cold cream cheese pieces without overmixing

✓ Gradually add dry ingredients to wet mixture, stirring on low speed until just combined

✓ Scoop tablespoonfuls of dough onto prepared sheets, spacing 2 inches apart

✓ Sprinkle tops with ground cinnamon and nutmeg

✓ Bake for 12-14 minutes until edges are golden brown and centers are set but soft

✓ Remove from oven and brush tops with melted salted butter

✓ Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling

✓ Arrange cookies on a platter and serve warm or at room temperature