Bloom the Gelatin: In a small saucepan, combine the apple cider and water. Sprinkle the gelatin evenly over the liquid and let it sit for about 2 minutes to soften.

Dissolve the Gelatin: Heat the mixture over low heat, stirring constantly, until the gelatin completely dissolves. This should take about 5 minutes. Do not boil.

Add the Schnapps: Remove the saucepan from the heat and stir in the butterscotch schnapps and sour apple schnapps until well combined.

Pour into Molds: Carefully pour the mixture into shot glasses or silicone molds. Place them in the refrigerator and chill for 2-3 hours or until fully set.

Add Toppings: Before serving, top each jello shot with a dollop of whipped cream, a drizzle of caramel sauce, and a small slice of apple for garnish.

Serve Chilled: Keep the shots refrigerated until ready to serve.