In a large skillet combine water, sugar, and stick cinnamon. Bring to boiling, stirring to dissolve sugar. Add apples; return to boiling. Cook, uncovered, 3 minutes. Add the pears and cook 4 to 5 minutes more or until pears are just tender. Drain, reserving liquid and stick cinnamon.
In two, clean 2-quart jars divide apples, pears, apricots, and cherries or cranberries. Combine reserved liquid, brandy, honey, and lemon peel; pour over fruit in jars. Add one reserved stick cinnamon to each jar. Cover and chill in the refrigerator up to 2 weeks, turning jar occasionally. Makes two 1-quart jars (32 servings).