Drain pears, reserving 3/4 cup syrup. Dice pears and set aside. Dissolve gelatin in boiling water; add reserved syrup and lemon juice. Pour 1 1/4 cups into an 8 X 4" loaf pan. Chill until set but not firm, about 1 hour. Meanwhile, soften cheese until creamy. Very slowly blending in remaining gelatin, beating until smooth. Add cinnamon and pears and spoon into pan. Chill until firm, about 4 hours. Unmold and garnish as desired.