In a medium saucepan, bring 2 cups of water to boil; add lavender; remove from heat; cover and let steep for 10 minutes. Strain liquid through a fine sieve and discard lavender. Add honey or agave to the lavender poaching liquid and stir over medium heat until dissolved. Add pears and cherries; cover and simmer until pears are just tender, about 10-15 minutes; turn pears once during the cooking.
Using a slotted spoon, transfer the pears and cherries into a bowl to cool. Boil the poaching liquid until reduced to a syrupy consistency, about 3-5 minutes. Pour the syrup over the cooled fruit. Chill until cold, about 3 hours or up to 24 hours. (Can be made 1 day ahead; keep covered and refrigerated until serving.)
Divide fruit and syrup among 4 bowls and serve. Serves 4.