For the filling allow the cream cheese to soften to room temeperature. Combine the wine, sugar, water, lemon juice, lemon zest, cloves, and cinnamon stick in large skillet. Bring to boil, stirring until sugar dissolves. Add the pears and bring to boil.
Reduce heat to medium amd simmer until pears are tender when pierced with knife, turning occasionally, 15 to 20 minutes depending on ripeness. Using a slotted spoon, transfer pears to a plate and place them in the freezer to cool while you continue with the remaining steps.
Add cranberries to a bowl of hot water to soften while you reduce the liquid in the pan. When the cranberries are softened, drain, remove them to a plate. While the cranberries are softening, boil the poaching liquid in the skillet until reduced to 1 1/4 cups, stirring often, about 10 minutes. You can make the pears, cranberries, syrup, and crust one day ahead of time, refrigerate, and then assemble prior to serving. You will need to let the reduced syrup come to room temp if you choose to do this.
To assemble the tart: Combine the cream cheese and sugar in a bowl using a spoon or handheld mixer. Spread the cream cheese mixture over the inside of the cooled crust. Starting at outer edges of crust, arrange pears closely like the spokes of a wheel with stem ends toward center. Arrange remaining pears in the center in a smaller circle. Scatter the cranberries over the pears and then drizzle the tart with the reduced syrup. Top with the chopped pistachios. Slice and serve.
Time to prepare: 45 minutes.