Stir together the flour, baking powder,  salt, cinnamon, ginger and cloves.

Separately,  stir together the melted  butter and warm water.

Combine the wet and dry mixtures.

Knead dough until well combined, then knead in the apple bits.

Divide dough  into twelve   pieces and roll  into a  "meatball" and place on silpat,  cover with plastic wrap, and let rest thirty minutes. (Resting the dough helps you  spread it out without it springing right back)

Stir together the sprinkle (sugar and cinnamon) in a bowl and set aside.

Heat oil about an inch deep  in  a skillet.

On silpat, press the dough ball with your hand to flatten it as much  as you can.

Make a hole in the very center.

Fry tortas in hot (but not smoking hot) oil a couple of minutes on each  side until golden, then drain on paper toweling.

Dredge tortas in the cinnamon sugar sprinkle while still warm.