Melt half of the butter in a pan and sauté the shallot, thyme and garlic for 5 minutes to soften. Add in the chicken livers and cook for a few minutes till golden and cooked. Plash in the brandy to evaporate, along with the mustard and season well with salt and pepper. Allow to cool down slightly before blitzing extremely finely in a processor. Place into ramekins and even out. Spoon the cranberry sauce on top. Melt the remaining butter and pour over the pate. Sprinkle over a few more thyme leaves on top and allow to chill in the fridge for a few hours or overnight. Serve with warm toasted bread or brioche.