Welcome to the world of Calvados, Jenise!
I like the Boulard as well---but I should warn you that there are other brands/producers, and of course some of them collect rabid followers, so I expect you'll get plenty of suggestions of favorites.
I think Bob was right...I often pick up cinnamon notes from a good calvados, along with nutmeg, sometimes faint clove, and I can definitely see someone calling "apple pie spices".
What you had was a "Pays d'Auge" Calvados, which means that it was likely a blend of apples and pears (I believe in that designation it can have up to thirty percent pear).
When I drink Calvados, I do it the same way you guys did: hold the glass in your hand for a while to let it warm up while losing a bit of initial harshness, then sniff delicately and sip lightly.
And now that you have the Boulard, I know you'll eventually get around to cooking with it. It's great for that. It's excellent, of course, for things like making a ham glaze, but you might also try a nice pork roast or pork loin with a Calvados sauce. Simply stewing some apples and raisins with spices and a sposh of Calvados can have some superb results!