Recipe calls for 1 1/2 cups of cilantro leaves. I only have a 0.43 oz (12g) bottle of ground cilantro. How much of the ground cilantro should I use?
The two are not interchangeable.
One is fresh leaves; the other is ground seeds.
They don't taste anything like one another.
At a push you could use fresh flat-leaf parsley. It would add some 'freshness' to the flavour, but wouldn't be a proper substitute, even then.
A late thought - is your ground herb actually labelled 'cilantro', or are you translating from the US term for 'coriander leaves'.
In US terminology, 'cilantro' equates to coriander leaves [fresh] & 'coriander' is specifically the seeds.
In UK terminology both are called 'coriander' & the specific type, leaves or seeds will be mentioned separately on the packaging, if there is any potential for confusion.
@Tetsujin's answer above is spot on for a general substitution of fresh to dried, but they've missed an important piece of your specific question: quantity.
If you have 12 grams of dried, that's very roughly two tablespoons. Even taking into account the differences in concentration between fresh and dried herbs, that's nowhere near enough.
Another thought related to quantity is what purpose the herb serves in the recipe. 1 1/2 cups is quite a lot of herb. It would add a lot of bulk to the recipe, which you'll loose by substituting dried, and in some applications the substitution may simply be impossible if the consistency of the fresh herb is required. For instance, pesto with dried basil simply wouldn't work. If your recipe is for something along those lines, as I suspect given the quantity asked for, you may not be able to substitute at all.