Drain pineapple, peaches, and pears, reserving 10 cups juice mixture.
Arrange pineapple, peaches, and pears evenly in 2 (15- x 12-inch) roasting pans. Top with cherries.
Whisk together reserved 10 cups juice, brown sugar, and remaining ingredients. Pour evenly over each pan of fruit mixture.
Bake at 350° for 1 hour.