Poached Pears:
Peel the pears, leaving the stem.
In a small, tall saucepan, combine the red wine, maple syrup, and spices.
Place the pears upright in the syrup and bring to a boil.
Let cook for 25 minutes at a rolling boil, until the syrup has reduced and the pears are well-colored.
Let cool completely, leaving the pears in the syrup.

Cake:
Preheat the oven to 350°F (180°C) and grease and flour a 3″ (7.5cm) high and 8″ (20cm) diameter mold (such as a soufflé mold).

In a bowl, mix together the flour, baking powder, and salt. Set aside.
In another bowl, beat the eggs and sugar over a bain-marie for about 3 minutes.
Remove the bowl from the bain-marie and add the vanilla extract.
Continue beating until the mixture has tripled in volume and forms a ribbon.
Add the melted butter, then the flour mixture, and mix well.
Pour the mixture into the prepared mold and bake for 30-33 minutes.
Remove from the oven and let rest for 5 minutes before unmolding onto a cooling rack.

Syrup:
Combine the sugar and water in a saucepan and bring to a boil for 1 minute.
Remove from heat and add the Amaretto. Set aside.

Filling:
In the bowl of a stand mixer, beat the cream cheese, then add 1/2 cup (125ml) of 35% cream and beat until light and airy.
Beat 2/3 cup (160ml) of 35% cream until stiff peaks form and gently fold into the cream cheese mixture.

Glaze:
Beat the cream until stiff peaks form, then add the powdered sugar and vanilla extract.

Assembly:
Cut a circle from the cake, 1/2″ (1.25cm) from the edge. With a knife, carefully remove the top of the circle, about 1/2″ (1.25cm) thick. Set aside.
Hollow out the cake, being careful not to pierce it.
Brush the inside of the cake with syrup.
Fill the cake with alternating layers of poached pears and cream cheese mixture.
Top with the reserved cake circle and brush with syrup.
Cover with whipped cream and sliced pears, and sprinkle with powdered sugar.
Refrigerate for at least 1 hour before serving.