Make gingerbread according to directions. When cool enough to handle cut into 1-in cubes.
MAKE CHERRY SAUCE: combine brown sugar, cornstarch and cinnamon in a medium saucepan. Stir in cranberry juice cocktail. Add frozen cherries. Cook and stir until thick and bubbly then cook an additional 2 minutes. Cover and cool without stirring. NOTE: this mixture can be made up to three days ahead, covered and refrigerated until needed.
MAKE LEMON CREAM:
Beat whipping cream and vanilla just till soft peaks form. Fold in lemon pudding. Stir gently until combined.
Spoon 1/3 the lemon cream into a trifle dish. Add 1/3 the cherry sauce. Top with half the pears and 1/2 the gingerbread.
Repeat this layer once and top with remaining 1/3 cherry sauce.