Preheat the oven to 400 degrees.  Make the filling:  Combine apples, pears, brown sugar, salt, cinnamon and nutmeg in a large bowl.  Stir to coat fruit evenly in sugar and spices.

Combine cider and butter in a small saucepan and bring to a boil.  In the meantime, stir conrnstarch and brandy together in a small bowl until the mixture is smooth.  Pour brandy mixture into cider mixture and whisk until thick and bubbly, about 1 minute.  Remove from the heat and pour over the fruit, stirring to combine.

Pour the filling into a 9 x 13 glass baking dish.  Transfer to the oven. Bake for 30 minutes.

Meanwhile, make the Gingerbread Biscuit Topping:  Add flour, baking powder, baking soda, salt, sugar, ginger, cinnamon and cloves to the work bowl of a food processor.  Pulse to combine.  Scatter cubes of butter over the top.  Pulse until the mixture resembles wet sand with a few pea-sized pieces of butter, about 8-10 pulses.  Transfer the mixture to a large bowl.  Stir molasses and buttermilk together in a liquid measuring cup or small bowl and drizzle over the butter and flour mixture. Mix together using a fork and/or your fingers until a dough forms (be careful not to overmix).

Once the baking dish is out of the oven, stir the fruit and use an ice cream scoop or large spoon to drop 8-10 equal-sized mounds of dough on top of the hot fruit mixture.  Sprinkle the dough mounds wth turbinado sugar and return to the oven.  Bake until the filling is bubbly and biscuits are golden brown, about 20 minutes.  Transfer to a wire rack to cool.  Serve warm with vanilla ice cream or whipped cream.