Drain the pears and reserve 25 cl of their syrup. Place the pears in a mixer and purée until smooth.
Soften the gelatin leaves in cold water. In a saucepan, bring 15 cl of the reserved syrup and the pear alcohol to a boil. Remove from heat, add the drained gelatin, and stir until fully dissolved.
Pour the warm syrup mixture over the pear purée, mix thoroughly, and allow to cool.
Coarsely chop the 200 g of candied chestnuts.
Whip the cold heavy cream to soft peaks, then gently fold it into the cooled pear mixture along with the chopped chestnuts.
Line a charlotte mold with spoon biscuits, quickly dipping the flat side of each in the remaining syrup. Pour the cream mixture into the mold and refrigerate for at least 4 hours.
To unmold, briefly dip the mold in hot water. Decorate the charlotte with the 2 whole candied chestnuts, white chocolate shavings, candied cherries, and gold leaf for an exquisite finish.
