Preheat oven to 300 degrees. Butter a 9x13-inch pan. Set aside.
In a medium mixing bowl using a hand mixer whip cream cheese and pears until smooth. Add honey, eggs and lemon peel; mix until well blended. Set aside.
In a small mixing bowl combine hazelnuts, cranberries, sugar, cinnamon and cloves. Set aside.
Cut phyllo dough in half to create a 9x13-inch rectangle; cover with damp cloth. Layer 10 sheets on the bottom of the buttered 9x13-inch pan, brushing each layer with butter.
Pour half cream cheese mixture over phyllo dough and sprinkle with 1 1/4 cups spice mixture. Place 7 sheets phyllo over spice mixture; brushing each layer with butter. Top with remaining cream cheese mixture. Place another 7 sheets of phyllo on top, brushing each layer with butter. Sprinkle remaining spice mixture over buttered top.
Bake at 300 F for 45 to 60 minutes until golden brown and center is set. Cool, cut, and in airtight container in the refrigerator until ready to serve/eat.