Add the apple cider to a small saucepan to reduce it over medium-high heat while you stir it occasionally until you are left with 1/2 cup. You should start checking it after 15 minutes to see how well it is reducing, then every 5 minutes there after. Let it cool for 10 minutes.

In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together.

In a mixing bowl using an electric mixer cream the butter, and sugars together for 1 minute until smooth.

Add the oil, applesauce, eggs and vanilla and mix until combined. The mixture will look curdled.

Add the flour mixture and begin mixing as you slowly add the 1/2 cup of the reduced apple cider in. Mix on low until completely combined. The batter will be thick and creamy. (Like a thick cake batter)

Cover the bowl and chill it for 2 hours to set.

Before the batter is done chilling preheat the oven to 350 and line two baking sheets with parchment paper. (I do not recommend silicone baking mats as they can grip the edges of the cookie and not the middle. leaving it hollow.

Using a 1 inch ice cream scoop transfer tablespoon size mounds of batter onto the prepared baking sheets about 3 inches apart.

In a small bowl mix the 2 tbsp of sugar and 1/4 tsp of ground cinnamon together. Sprinkle over the top of each mound of cookie batter.

Bake 10-12 minutes until the centers of each cookie appear set. The cookies in general will still be very soft.

Cool them on the baking sheet for 10 minutes then gently transfer them to a wire rack using a spatula to cool them completely. Prepare the filling.

In a large mixing bowl using an electric mixer on medium speed, cream together the shortening and cream cheese until smooth and creamy.

Add the coconut milk and vanilla and mix together.

Add the powdered sugar (sift if necessary) and mix until smooth.

Pair the cookies by size and spread a layer of filling on the inside of one cookie and top it with the other to form a "sandwich". Repeat this step with the remaining cookies.