Preheat oven to 350.
Rub a 10-12" cast iron skillet with butter or shortening.
In bowl combine your flour and baking powder and whisk to combine.
In another large bowl cream your butter and sugar together until light and fluffy, about 2 minutes.
Add eggs one at a time, mixing after each addition. Add in your vanilla and mix.
Slowly add in your flour mixture until combined.
Refrigerate for about 30 minutes.
Once chilled cut your dough in half and spread half of the dough in bottom of prepared skillet, on a piece of parchment or wax paper shape the remaining dough into a disc about the size of the skillet and return to refrigerator.
Pre-bake your bottom layer in oven for about 15-20 minutes or until top is just set, remove from oven.
Chop your apple pie mixture into smaller pieces, set aside.
Melt together your cream and caramel bits and spread half of mixture on top of the cookie dough keeping about 1 inch away from sides, top with apple pie filling and drizzle with remaining caramel.
Remove dough disc from refrigerator and turn out on top of your filling and press to sides to seal.
In small bowl mix together your 2 Tbs sugar and 2 tsp cinnamon and sprinkle over the top of your cookie
Return to oven and bake for about 30-40 minutes or until golden and set.
Remove from oven and let cool for about 15 minutes before cutting into.
Top with ice cream and extra caramel sauce and apples if desired.