1Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
2In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
3With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
4Beat in eggs, one at a time. Add vanilla and mix well.
5Gradually add flour mixture to butter/egg mixture. Mix until just combined.
6Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
7When you are ready to bake, unwrap your caramels.
8Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
9Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
10Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
11Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.