First, make sure you have all of the ingredients ready. Heat the sugar in a medium saucepan over medium heat, stirring frequently with a rubber spatula (or wooden spoon). Once it starts melting, stir continuously as it cooks, until all clumps are melted down. Be careful not to burn. When the sugar is completely melted and reaches a deep amber color, immediately add all the butter. BE CAREFUL because the caramel will bubble rapidly when you do this! Stir until butter is completely melted. Immediately remove pan from heat, and carefully pour in the heavy cream. Stir until caramel is smooth. Stir in the salt. Let cool in saucepan for a couple of minutes before pouring into a mason jar. Let cool to room temperature (makes 1 cup).
Toss the diced apples and lemon juice in a medium bowl. In a separate, small bowl, stir together the sugars, cinnamon, nutmeg, ginger and cornstarch. Pour this mixture over the apples and gently toss to combine. Set aside.
Work with one dough ball at a time (keep the others refrigerated till ready to use). On a floured surface roll out the dough into a thin sheet (about 1/8 to 1/4-inch thick). Use a 2 1/2 to 3 inch round cookie cutter to cut as many rounds as possible from the dough. Transfer them to the prepared baking sheet and repeat the process with the second dough ball. When the baking sheet is full, put it in the refrigerator. Repeat the process with the remaining dough balls. Refrigerate the dough scraps if they become too stretchy and soft. I usually place it in the freezer, so it chills faster.