We make pear wine almost every year, fermenting on the fruit and skins with very little water. It always comes out with intense flavor. But pear ALWAYS needs bentonite in the primary because pear is very hard to clear, otherwise. You could try Super Kleer on it and if that doesn't work, you can bentonite your secondary. When you rack off the bulk of the bentonite, in a month or so, get it under refrigeration to and it will finish clearing for you. REALLY--bentonite the primary and you will never have the sediment issue.
Regarding cinnamon---we always make some cinnamon pear and it's awesome. Make yourself an extract using a bottle of vodka and about 8 cinnamon sticks. Shake the bottle every couple of days and in a month or two you'll have an extract to add to the pear--works nicely on apple too. Use about 1/2 ounce of it per gallon of wine.
Extract works better than using cinnnamon sticks in the carboy because the alcohol content of the wine isn't strong enough to draw out the oils and flavor. We experimented with it and the cinnamon flavor depletes down to almost nothing after it's bottled for a while when using the sticks in the carboy. The extract, however, holds up very well after bottling.
