Place the chai tea bags into a 3-quart pan and pour the boiling water over the top. Let the bags steep for 8–10 minutes. Remove the tea bags, squeezing them to release as much liquid as possible. Stir in the honey. Add the pears and add enough water to barely cover, then bring to a simmer. Cook for 20–25 minutes, or until the pears are tender. Remove the pears with slotted spoon and set aside.
Bring the poaching liquid to a rolling boil. Let boil until syrupy, about 20–30 minutes.
To make the whipped cream, pour the heavy cream in a mixing bowl and add the sugar and cinnamon. Beat with a whisk or hand mixer until soft peaks form.
Place pears in a shallow dish or bowl. Spoon some of the warm poaching syrup over the pears and add a spoonful of cinnamon whipped cream on the side. Serve immediately.