Preheat oven to 350°F.
Place cherries, sage and cinnamon (or herbs and spices of your choice) in a baking dish and drizzle with balsamic vinegar.
Place baking dish in the oven and roast cherries until they have released their juices (approx. 15-20 minutes). Remove from oven and allow to cool.
While cherries are roasting, remove livers from packaging, rinse and pat dry.
Take the tip of a sharp knife and remove the membranes from the livers.
Heat about 2 Tablespoons of coconut oil (or butter) in a pan over medium heat.
If using onions, add them now and cook for approx. 8-10 minutes, until they start to turn golden brown.
Add livers to the pan. Cook for approximately 3-4 minutes on each side, until no longer pink in the middle.
Remove pan from heat and allow to cool.
Once cherries and liver have cooled, place them in a food processor or heavy-duty blender, along with the salt and 1/4 cup coconut oil (or 1/2 cup butter if using). Process until smooth.
Transfer pâté to serving dishes, I like small mason jars or pyrex glass bowls with lids. Place in the fridge to chill and set.
The pâté can also be frozen for up to 3 months, simply thaw and serve cold.