In a large saucepan or Dutch oven combine cranberries and water; heat to boiling. Reduce heat and simmer, uncovered, about 5 minutes or until cranberry skins begin to pop. Cool slightly. Place the mixture in a food processor bowl or blender container. Cover and process or blend until almost smooth. Sieve mixture, if desired. Return mixture to saucepan or Dutch oven. Meanwhile, peel and core pears, leaving stems intact. If necessary, cut a thin slice from the bottoms of pears so they stand upright. Add sugar and the 1/3 cup amaretto to cranberry mixture; bring to boiling. Add pears, turning to coat. Simmer, covered, for 10 to 15 minutes or until tender. Cool slightly. Serve warm or chill, covered, until serving time. To serve, in a mixing bowl beat whipping cream and the 2 tablespoons amaretto or hazelnut liqueur (if desired) on medium speed of an electric mixer until soft peaks form (tips curl). Divide the cranberry sauce among six dessert plates; place a pear on each plate. Serve with whipped cream; garnish with toasted almonds and mint, if desired. Makes 6 servings. Per serving: 372 cal., 18 g fat, 54 mg chol., 3 g pro., 50 g carbo.,5g fiber, 17mg sodium.