Pour the apple cider into a saucepan and simmer over medium-low heat for 25 to 38 minutes until reduced to 2 tablespoons.

In a medium bowl, mix cold cream cheese, granulated sugar, and vanilla extract until fluffy and smooth. Freeze in teaspoon-sized portions for 30 minutes.

In another medium bowl, whisk together all-purpose flour, ground cinnamon, ground nutmeg, ground allspice, baking powder, baking soda, and salt.

In a large mixing bowl, beat softened unsalted butter, light brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).

Add room temperature egg yolks, vanilla extract, and the reduced apple cider to the butter mixture. Mix on low until fully incorporated.

Gradually mix the dry ingredients into the wet mixture until just combined. Chill the dough for 15 to 20 minutes.

Scoop out 16 portions of dough, flatten slightly, place a frozen cheesecake ball in the center, and roll into a ball.

Preheat oven to 350°F (175°C) and bake cookies on a lined baking sheet for 11 to 12 minutes until edges are golden.

Brush melted salted butter on tops of cookies and sprinkle with spiced sugar mixture. Cool completely before serving.