In a small bowl whisk together flour, baking soda, baking powder and cinnamon. With a hand mixer, cream together butter, sugar, salt and all 10 packets of apple cider drink mix, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined. Refrigerate for about an hour.
When you are ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper and unwrap your caramels.
Scoop out cookie dough balls about the size of a walnut or rounded tablespoon. Flatten 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.
Bake 12-14 minutes, or until very lightly browned around the edges. Do not over-bake! Once the cookies are done baking, slide the parchment paper with the cookies, right off the baking sheet onto the counter. Allow cookies to cool on the parchment. When cookies are cool enough to touch, but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down. Store in an airtight container. Yields about 4 dozen cookies
Cook's Note: These cookies are best enjoyed slightly warm, either from sitting atop your favorite hot beverage or micro-waved for a few seconds.