Stir together cranberries and brown sugar in a 3-quart rectangular baking dish. Add pear and apple wedges. Roast, uncovered, about 20 minutes or just until fruit is tender. Add plum halves. Roast, uncovered, 15 minutes more or until fruit is tender and edges of fruit begin to brown or curl. Stir gently to combine.
Meanwhile, combine cranberry-apple juice, lemon juice, and cinnamon sticks in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove the cinnamon sticks; discard. Gently stir roasted fruits and their juices into mixture in saucepan. Spoon roasted fruit soup into serving bowls. Makes 6 servings.