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Preheat oven to 350. Prep donut pan by greasing with butter. Mix the butter and sugars until fluffy. Add the eggs one at a time, letting each incorporate individually with the mix. Continue to mix as you add vanilla, cinnamon, nutmeg, salt, and baking powder. Reduce mixing velocity and add flour, then reduce even further and add cider. Scrape sides and bottom to incorporate fully but do not over mix at this stage. Fill cavities of donut pan just below the top-level marking line. They will expand to over twice their volume so don't over-fill the molds. There should be enough batter for 12 donuts, so if you only have one pan you'll have to bake them in two separate batches. Bake for 15 minutes, or just until the surfaces are firm and a toothpick comes out without wet batter. You do not want to over-bake these as they are supposed to be soft and fluffy, and it will be difficult to gauge temperature by outward appearance as they will not brown in the traditional sense. Let cool in the pan for 5 minutes before attempting to remove. Gently loosen the edges of each donut and flip out of the slot onto a cooling rack.