Heat oven to 375 degrees. Spray a mini muffin pan with cookie pray, thoroughly.
Mix cookie mix, according to directions. If using the Betty Crocker mix, stir together egg, butter, water and cookie mix until dough forms.
Pour the cinnamon sugar mixture from the cookie mix into a plate or flat bottom bowl.
Using a small ice cream scoop or tablespoon, scoop the dough into balls and roll each ball in the cinnamon sugar mixture and then place into the mini muffin pan.
Bake for 10-12 minutes or until golden brown around the edges. Immediately after removing pan from oven, use the back of a tablespoon measuring spoon to press down and make an indention in the top of each cookie.
Let cookie cups cool in pan for 3-5 minutes and then gently pop out each cookie using a knife or edge of a spoon and place on a wire rack to cool completely.
Pour the contents of the apple pie filling into a bowl. Add the ground clove, ground nutmeg and ground cinnamon. Using a knife, chop up the apples then stir the mixture to combine the spices.
Using the small ice cream scoop or tablespoon, place a little apple mixture into each cookie cup. If desired, you can sprinkle with the remaining cinnamon sugar mixture or serve with ice cream or a drizzle of caramel.