Preheat oven to 350^o. Heat a little butter in a pan and quickly brown the pheasant on all sides. Add more butter to the pan if necessary and fry the apple slices on both sides. Put half the apple slices in the bottom of a deep ovenproof dish. Dust lightly with cinnamon and put the pheasant on top, breast side down. Pour over half the cream, season lightly with salt and pepper and cover tightly. Cook in oven until pheasant is tender; 50-60 minutes. Remove pheasant to serving dish, carve, and keep warm. Stir Calvados and remaining cream into cooking juices and re-heat with reserved apple slices. Place apple slices around the pheasant and pour sauce.