Whisk together the granulated sugar and cinnamon until evenly combined and set aside. Bring the apple cider to a rolling boil in a small saucepan over medium-high heat and continue boiling until reduced to 1 cup, which should take approximately 45 minutes. Pour the reduced cider into a heat-safe mixing bowl and allow it to reach room temperature. Once cooled, blend in the light brown sugar, remaining granulated sugar, eggs, and melted butter, whisking until the mixture is smooth. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom, whisking to disperse the spices evenly. Gradually stir the cider mixture into the flour mixture until a cohesive dough forms. Cover the dough and refrigerate until it becomes firm to the touch, for at least 2 hours or up to 12 hours. Prepare a wire rack set inside a rimmed baking sheet. Pour oil into a Dutch oven to a depth of 3 inches and heat over medium heat to 350°F, monitoring with a candy thermometer. Turn the chilled dough out onto a heavily floured surface and dust the top with additional flour. Gently pat the dough to a thickness of ½ inch. Cut out donut rounds using a 3-inch donut cutter or a combination of a 3-inch round cutter and a 1-inch cutter for the centers. If needed, dust the cutters in flour to prevent sticking. Fry a few donuts at a time in the hot oil, cooking each side for 1 to 2 minutes until golden brown, with about 1 minute for the donut holes. Transfer fried donuts to the prepared wire rack to drain briefly, then roll them while still warm in the cinnamon sugar. For the best taste and texture, enjoy these donuts within a few hours of frying.