In a medium saucepan, combine the chopped apples, light brown sugar, lemon juice, ground cinnamon, ground nutmeg, ground cloves, and cornstarch. Stir well to combine. Cook over medium heat for 5-10 minutes, stirring occasionally, until the apples are slightly softened and the mixture thickens. If the mixture appears too dry, add water 1 tablespoon at a time as needed. Once done, set the apple pie filling aside to cool completely.

In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this flour mixture aside for use in the cookie dough.

In a large bowl, use an electric mixer to beat together the softened cream cheese, unsalted butter, vanilla extract, and granulated sugar until the mixture is smooth and creamy, about 2 minutes. Add the egg and continue mixing until it is fully incorporated. Reduce the mixer speed to low and gradually add the flour mixture from Step 2, mixing just until combined. Cover and refrigerate the dough until firm, at least 1 hour or up to 2 days for best results. I find that chilling the dough ensures the cookies hold their shape and have a better texture.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or Silpat liners. Place the crushed Lotus Biscoff (Speculoos) cookies in a shallow dish to prepare for rolling the dough balls.

Roll the chilled cookie dough from Step 3 into 1 1/4-inch balls. Roll each ball in the crushed Biscoff cookie crumbs from Step 4 to coat. Arrange the coated dough balls about 2 inches apart on the prepared baking sheets. Use a tablespoon measure to make a deep indentation in the center of each ball. Fill each indent with about 2 teaspoons of the cooled apple pie filling from Step 1.

Bake the filled cookies in the preheated oven for 15 to 18 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. I like to let the cookies cool thoroughly for a firm bite and so the filling can set properly.

Once the cookies have fully cooled, drizzle caramel sauce over the tops just before serving. For extra flavor, I sometimes add a little sea salt to the caramel for a sweet-salty finish.