Preheat oven to 350°F.
Whisk together flour, baking soda, cinnamon, cloves and salt in a medium bowl.
In the bowl of a stand mixer, beat butter, molasses, both sugars, spiced cider drink mix and zest until pale and fluffy. Add egg and beat until combined. Reduce speed to low and add in dry ingredients. Mix just until combined.
Using teaspoon, scoop dough into mini sized muffin tins, sprayed with nonstick spray, press down to flatten.
Bake for 6-7 minutes, or until mostly set, but still soft in the center.
Remove from oven and immediately use a small jar or cup to press firmly down in the center of each cup to create a well. Cool in pans for 10 minutes, then use a very thin knife blade to just loosen one side, gently twist and lift from pan then cool completely on wire racks.
Prepare whipped cream filling in the bowl of a stand mixer. Add the softened cream cheese, spiced cider drink mix, powdered sugar, orange zest and cinnamon. Using the whisk attachment; mix until completely smooth, scraping bottom and sides as needed. While mixing on medium-high speed, slowly pour the heavy whipping cream down the inside of the bowl. Continue whipping until the mixture is completely combined and forms stiff peaks.
Divide the filling amongst the cookie cups, filling just level with the top, preferably using a piping bag fitted with a large round or star tip. Garnish cookie cups with orange zest, lemon zest and a sprinkle of cinnamon.