In pan over low-medium heat, slowly cook bacon until bacon is somewhat crispy and fat is rendered.
Remove bacon from pan and set aside to cool leaving bacon fat in pan. Once cool, chopped into 1" pieces.
Warm pan containing bacon fat over medium heat. Add in chopped apples and shallots. Season with salt. Sauté the apples and shallots until tender. If pan is too dry, add in some butter to supplement the bacon fat.
Add in the liver to the apple mixture and cook until lightly browned on outside. The inside may remain slightly pink. The liver tends to cook quickly so be careful not to overcook.
A few minutes before you think the liver is done cooking, add in the cinnamon and nutmeg. Cook for about one minute until spices become fragrant.
Deglaze the pan with the apple brandy (or broth or ACV).
Remove pan from heat and let cool to room temperature.
In food processor (or blender) with blade attachment, combine the live mixture with the softened butter. Start with 2 of 3 tbsp. of butter first. Blend the liver and butter until smooth. If mixture still looks chunky, add remaining tbsp. of butter.
Add in cream until mixture reaches desired consistency. I prefer mine creamy but not too thin so it is easy to spread on toast and hold its shape. I usually get mine to a hummus-like consistency.
Stir or blend in bacon to pate mixture. If you want to keep bacon pieces intact, fold in bacon with a spoon.
Season with salt and pepper.