Place the chai tea bags in a 3-quart saucepan and pour the boiling water over them. Let steep for 8 to 10 minutes, then remove the tea bags, squeezing them to release as much liquid as possible. Stir in the honey until dissolved.

While the tea steeps, peel the pears, leaving the stems on. Use a melon baller or small spoon to scoop out the core from the bottom of each pear, then slice a thin sliver off the base so the pears can stand upright.

Lay the pears on their sides in the chai and add just enough water to barely cover them. Bring to a simmer over medium heat, then reduce the heat to medium-low and simmer gently for 20 to 30 minutes, turning the pears every 5 minutes or so, until a paring knife slides easily into the thickest part. Transfer the pears to a plate with a slotted spoon.

Increase the heat to high and bring the poaching liquid to a rolling boil. Boil until reduced to about ½ cup and syrupy enough to coat the back of a spoon, 20 to 30 minutes. The syrup will thicken more as it cools.

To make the whipped cream, add the cold heavy cream, sugar and cinnamon to a mixing bowl. Beat with a hand mixer or whisk until soft peaks form.

Stand each pear in a shallow bowl, spoon the warm chai syrup over the top and add a dollop of cinnamon whipped cream on the side. Serve warm.