Preheat the oven to 350° F. Line a baking sheet with parchment paper.Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.To the brown butter, mix in the brown sugar, maple syrup, apple butter, eggs, and vanilla, mixing until smooth. Add the flour, oats, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt. Gently fold in the chocolate. Let the dough sit and set up, about 10 minutes. Roll the dough into rounded tablespoon-size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake for 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.Mix the cinnamon and sugar. Brush each cookie very lightly with melted butter, sprinkle with cinnamon sugar. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.