To make syrup, use a juicer to juice sliced pears. Add pear juice and 3 tablespoons of raw granulated sugar to a saucepan over medium heat. Stir until sugar dissolves. Add cinnamon stick and lightly simmer for 5 minutes. Remove from heat. Allow to cool and transfer to a small bottle. Measure 1/2 ounce of pear syrup and combine with all other ingredients in a cocktail shaker full of ice. Shake and strain into champagne flute. Top with cranberry juice cocktail and club soda. Garnish by floating 5 Craisins® Dried Cranberries in glass.