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CAKE:.
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Preheat oven to 350F Grease and flour two 9 x 1-1/2-inch round baking pans.
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In an extra-large bowl combine sour cream, water, oil, sugar, eggs, vanilla, baking powder, baking soda, and salt.
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With a large wire whisk, whisk until well combined.
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Add flour, cocoa powder, black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously until smooth.
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Divide batter between prepared pans.
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Bake 30 to 35 minutes until top springs back when lightly touched in center.
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Cool in pans on wire rack for 10 minutes.
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Remove from pans and cool completely.
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Finely chop chocolate.
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In saucepan over medium-high heat bring whipping cream to boiling.
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Remove from heat and stir in chocolate until smooth.
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Cool to room temperature; chill until a spreadable, about 1 hour.
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Meanwhile, prepare Harvest Fruit.
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To assemble, place one cake layer on a serving plate.
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Spread with 1/2 of chocolate cream mixture.
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Top with the second layer.
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Arrange fruit in a single layer on top of cake.
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Pour caramel over top of fruit.
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Serve immediately.
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(Cake does not store well after fruit is added.)
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HARVEST FRUIT:.
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Thinly slice pear lengthwise and apple horizontally.
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In medium saucepan combine apple juice and sugar; bring to boiling over medium-high heat.
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Add sliced fruit and dried cranberries; return to boiling.
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Reduce heat.
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Simmer, covered, 2 minutes.
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Remove from heat, let stand 5 minutes.
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Strain and discard liquid.
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Cool to room temperature.
