Use a medium bowl to whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside for later.
Use an electric mixer on medium speed to mix butter, sugar, brown sugar, and all ten packs of apple cider, continue mixing until fluffy. About two three minutes.
In a separate bowl beat eggs, one at a time, then add vanilla to the butter mixture.
On a low speed add flour mixture in three portions, mixing each just until incorporated.
Refrigerating the cookie dough for 1 hour will make forming the dough into balls easier, it is not required but recommended.
Take an unwrapped caramel and place it into 1 1/2 tablespoons of dough that has been rolled into a ball. Seal the cookie dough all around the caramel square, flatten slightly and place on parchment lined cookie sheet.
Bake in over at 350 degrees F for 12-14 minutes, be careful not to over bake. Remove from oven as soon as you notice the cookies start to brown along the edges. The bottom of these cookies burn easily.
Slide the parchment paper and cookies off the cookie sheet directly onto your counter. Allow cookies to partially cool on parchment paper. Twist cookies off the parchment paper and allow them to finish cooling upside down,