In a medium saucepan, melt butter over medium heat. Add shallot and 1/4 tsp. kosher salt and 1/8 tsp. freshly ground black pepper and cook until softened, about 2 minutes. Add minced garlic and continue to cook for one minute. Stir in the pears, brown sugar, vinegar, bourbon, cranberries, lemon juice, mustard seed, red pepper flakes, cardamon and cinnamon stick. Simmer, uncovered until the pear is tender and the mixture thickens, about 45 minutes, stirring often. Remove the cinnamon stick and remove from the heat and let cool. Store in glass jar in refrigerator. Before adding to cheeseboard, remove from refrigerator and let come to room temperature.