For the batter: Combine the sugar, cinnamon, and allspice in a plastic container with a lid. Cut the vanilla bean in half lengthwise and scrape the seeds into the sugar mixture, and then whisk to combine. Cut the leftover vanilla pod pieces into small sections and bury in the sugar. Close the lid and shake a few times. Leave the vanilla sugar mixture overnight to enhance the flavor.

Mix the flour, cornstarch, salt, baking soda, and baking powder in a medium bowl. In a large liquid measuring cup, mix the buttermilk, heavy cream, and oil. Crack the eggs and separate the whites into a medium bowl and deposit the yolks into the buttermilk mixture. Using a whisk, whip the egg whites until soft peaks begin to form. Add 2 tablespoons of the vanilla sugar and continue whisking until soft peaks form. Pour the buttermilk mixture into the dry ingredients and whisk until it is just mixed (the batter should be slightly lumpy). Using a spatula, slowly fold in the whipped egg whites until just incorporated. Place the batter in the refrigerator until ready to use.

For the apple dipping sauce: Boil the draft cider and brown sugar in a saucepan until the sugar dissolves. Stir in the cornstarch, cinnamon, and nutmeg and whisk until combined. Add the diced apples and simmer until the apples are cooked through.

For the whipped cream: Whip the cream in a small bowl with a hand mixer, and add the honey and nutmeg. When the cream begins to set, add the mascarpone and continue mixing until whipped.

Heat up the aebleskiver pan or waffle iron, if using, over medium heat. Brush each slot in the pan with vegetable oil, and then add 1 1/2 tablespoons of the batter. Add some diced apples to the top of each slot. When the mixture begins to bubble, use a chopstick to turn the dough ball 1/4 turn. Continue with the 1/4 turns until the dough is cooked through. Remove from the pan into a bowl of cinnamon-sugar and toss to coat. Serve with the apple pie dipping sauce topped with the whipped cream.