Preheat oven to 350 degrees F (175 degrees C). Spray mini-muffin tins with non-stick cooking spray.

Combine Mott's® Natural Applesauce and 2 teaspoons cinnamon in a small saucepan. Bring to a simmer over medium heat. Lower heat and continue to simmer, stirring occasionally, until thickened, about 8 minutes. Remove from heat and cool.

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.

Cream together in a large bowl the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.

Shape dough into walnut-sized balls, and place them into prepared mini-muffin tins.

Bake until light brown, 8 to 10 minutes. Allow cookies to cool in pan for 10 minutes. To make a well for the filling, press down centers of cookies with your fingertip or rounded end of a cooking utensil. Cool completely on a wire rack.

If not serving immediately, store in an airtight container.

Prior to serving, fill cups with a small spoonful of applesauce mixture.